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|a 978-80-7678-099-6
|q (online ;
|z pdf)
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|a ZLD002
|b cze
|e rda
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|a cze
|b cze
|b eng
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|a 637
|x Živočišné produkty
|2 Konspekt
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|a (0.034.2)
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|a Adámek, Richard
|4 dis
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|a Možnosti ovlivnění dekarboxylázové aktivity v systému přírodního sýra =
|b Possibilities of influencing the decarboxylase activity in the nature cheese system : teze disertační práce /
|c Richard Adámek
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3 |
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|a Possibilities of influencing the decarboxylase activity in the nature cheese system
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| 264 |
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|a Zlín :
|b Univerzita Tomáše Bati ve Zlíně,
|c 2022
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| 300 |
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|a 1 online zdroj (58 stran) :
|b ilustrace
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| 336 |
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|a text
|b txt
|2 rdacontent
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|a počítač
|b c
|2 rdamedia
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| 338 |
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|a online zdroj
|b cr
|2 rdacarrier
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| 500 |
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|a Školitel Vendula Pachlová
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| 500 |
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|a Studijní obor: Technologie potravin (2901V013)
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| 502 |
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|a Teze disertační práce (PhD.)--Univerzita Tomáše Bati ve Zlíně, Fakulta technologická, 2022
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|a Obsahuje bibliografii
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| 546 |
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|a Text česky, resumé česky a anglicky
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|a zrání sýrů
|7 ph670423
|2 czenas
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7 |
|a sýry
|7 ph116388
|2 czenas
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| 650 |
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7 |
|a mikrobiologie
|7 ph115303
|2 czenas
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| 650 |
0 |
9 |
|a cheese ripening
|2 eczenas
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| 650 |
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9 |
|a cheese
|2 eczenas
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| 650 |
0 |
9 |
|a microbiology
|2 eczenas
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| 655 |
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|a teze
|7 fd133701
|2 czenas
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| 655 |
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|a disertace
|7 fd132024
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|a elektronické zdroje
|7 fd186922
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|a abstracts
|2 eczenas
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|a dissertations
|2 eczenas
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| 655 |
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9 |
|a electronic resources
|2 eczenas
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| 700 |
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|a Pachlová, Vendula,
|d 1984-
|7 jo2011668149
|4 ths
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| 710 |
2 |
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|a Univerzita Tomáše Bati ve Zlíně.
|b Technologická fakulta
|7 kn20010709223
|4 dgg
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| 856 |
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|u https://digilib.k.utb.cz/handle/10563/52356
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|a ZLD002
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|2 udc
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|a BK
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|x NEPOSILAT
|y EIZ
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