The effect of cooking on nutritive quality of selected legumes doctoral thesis
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Main Author: | |
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Other Authors: | |
Format: | Manuscript |
Language: | Czech English |
Published: |
2009
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Series: | Doctoral thesis
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Subjects: | |
Physical Description: | 105 l. : il. ; 24 cm |
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245 | 1 | 4 | |a The effect of cooking on nutritive quality of selected legumes |h [rukopis] : |b doctoral thesis / |c Ranjani Amarakoon ; supervisor Stanislav Kracmar |
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300 | |a 105 l. : |b il. ; |c 24 cm | ||
490 | 1 | |a Doctoral thesis | |
500 | |a Studijní obor P2901 Chemistry and Food Technology | ||
502 | |a Disertace (PhD.)--Univerzita Tomáše Bati ve Zlíně, Fakulta technologická, 2009 | ||
504 | |a Obsahuje bibliografii | ||
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650 | 0 | 7 | |a nutriční hodnota potravin |7 ph184828 |2 czenas |
650 | 0 | 9 | |a human nutrition |2 eczenas |
650 | 0 | 9 | |a legumes |2 eczenas |
650 | 0 | 9 | |a nutritive value of foods |2 eczenas |
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655 | 9 | |a higher doctoral dissertations |2 eczenas | |
700 | 1 | |a Kráčmar, Stanislav, |d 1948- |7 ola2004235499 |4 ths | |
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810 | 2 | |a Univerzita Tomáše Bati ve Zlíně. |t Disertační práce | |
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