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| 020 |
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|a 9780203912812
|q (e-book :
|q PDF)
|
| 040 |
|
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|a FlBoTFG
|c FlBoTFG
|
| 245 |
0 |
0 |
|a Handbook of flavor characterization
|h [elektronický zdroj] :
|b sensory analysis, chemistry, and physiology /
|c edited by Kathryn D. Deibler, Jeannine Delwiche.
|
| 260 |
|
|
|a New York :
|b M. Dekker,
|c c2004.
|
| 300 |
|
|
|a xi, 493 p. :
|b ill.
|
| 490 |
1 |
|
|a Food science and technology ;
|v 131
|
| 504 |
|
|
|a Includes bibliographical references and index.
|
| 506 |
|
|
|a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity
|
| 650 |
|
0 |
|a Flavor
|x Analysis
|v Handbooks, manuals, etc.
|
| 655 |
|
7 |
|a elektronické knihy
|7 fd186907
|2 czenas
|
| 655 |
|
9 |
|a electronic books
|2 eczenas
|
| 700 |
1 |
|
|a Deibler, Kathryn D.
|q (Kathryn Diane),
|d 1973-
|
| 700 |
1 |
|
|a Delwiche, Jeannine,
|d 1967-
|
| 776 |
1 |
|
|z 9780824747039
|
| 830 |
|
0 |
|a Food science and technology (Marcel Dekker, Inc.) ;
|v 131.
|
| 856 |
4 |
0 |
|u https://proxy.k.utb.cz/login?url=https://doi.org/10.1201/9780203912812
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| 942 |
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|
| 992 |
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|a BK
|c EBOOK-TN
|c FOODNB
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|y EIZ
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