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LEADER |
01190cam a22003134a 4500 |
001 |
29221 |
003 |
CZ ZlUTB |
005 |
20190825235702.0 |
008 |
011015s2002 xxua b 001 0 eng |
020 |
|
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|a 0121190625
|q (váz.)
|
040 |
|
|
|a DLC
|c DLC
|d DLC
|d ZLD002
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072 |
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7 |
|a 664
|x Potravinářský průmysl
|2 Konspekt
|9 19
|
080 |
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|
|a 663/664
|2 MRF
|
080 |
|
|
|a 532.13
|2 MRF
|
100 |
1 |
|
|a Bourne, Malcolm C.
|4 aut
|
245 |
1 |
0 |
|a Food texture and viscosity :
|b concept and measurement /
|c Malcolm C. Bourne
|
250 |
|
|
|a 2nd ed.
|
260 |
|
|
|a San Diego :
|b Academic Press,
|c c2002
|
300 |
|
|
|a xvii, 427 s. :
|b il. (některé barev.) ;
|c 26 cm
|
490 |
1 |
|
|a Food science and technology international series
|
504 |
|
|
|a Obsahuje bibliografické odkazy a rejstřík
|
650 |
|
7 |
|a potraviny
|7 ph115833
|2 czenas
|
650 |
|
7 |
|a viskozita
|7 ph117913
|2 czenas
|
650 |
|
7 |
|a analýza potravin
|7 ph135544
|2 czenas
|
830 |
|
0 |
|a Food science and technology international series
|
910 |
|
|
|a ZLD002
|
992 |
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|a BK
|d 2
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999 |
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|c 29221
|d 29221
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952 |
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|0 0
|1 0
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|6 664BOURNEMC
|7 0
|8 BOOK
|9 70630
|a UTBZL
|b UTBZL
|c 015
|d 2006-11-10
|l 2
|o 664/BOURNE,M.C.
|p 420010103592
|r 2019-08-25
|v 3060.00
|w 2019-08-25
|x N:nákup
|x 20100930
|y 08
|