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110518s2011 fluad sb 001 0 eng d |
| 999 |
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|c 75644
|d 75644
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| 020 |
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|a 9781439847961
|q (e-book :
|q PDF)
|
| 040 |
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|a FlBoTFG
|c FlBoTFG
|
| 245 |
0 |
0 |
|a Sensory analysis of foods of animal origin
|h [elektronický zdroj] /
|c edited by Leo M.L. Nollet, Fidel Toldrá.
|
| 260 |
|
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|a Boca Raton :
|b CRC Press,
|c 2011.
|
| 300 |
|
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|a xiii, 442 p. :
|b ill.
|
| 500 |
|
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|a "A CRC title."
|
| 504 |
|
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|a Includes bibliographical references and index.
|
| 505 |
0 |
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|a pt. 1. Meat -- pt. 2. Processed meats and poultry -- pt. 3. Fish and seafood products -- pt. 4. Milk and dairy foods.
|
| 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 Meat
|x Sensory evaluation.
|
| 650 |
|
0 |
|a Dairy products
|x Sensory evaluation.
|
| 655 |
|
7 |
|a elektronické knihy
|7 fd186907
|2 czenas
|
| 655 |
|
9 |
|a electronic books
|2 eczenas
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| 700 |
1 |
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|a Nollet, Leo M. L.,
|d 1948-
|
| 700 |
1 |
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|a Toldrá, Fidel.
|
| 776 |
1 |
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|z 9781439847954
|
| 856 |
4 |
0 |
|u https://proxy.k.utb.cz/login?url=https://doi.org/10.1201/b10822
|
| 942 |
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|2 udc
|
| 992 |
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|a BK
|c EBOOK-TN
|c FOODNB
|
| 993 |
|
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|x NEPOSILAT
|y EIZ
|
