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121226s2013 fluad sb 001 0 eng d |
| 999 |
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|c 75701
|d 75701
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| 020 |
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|a 9781439898918
|q (e-book :
|q PDF)
|
| 040 |
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|a FlBoTFG
|c FlBoTFG
|
| 041 |
1 |
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|a eng
|h spa
|
| 100 |
1 |
|
|a Aguilera, José Miguel.
|
| 245 |
1 |
0 |
|a Edible structures
|h [elektronický zdroj] :
|b the basic science of what we eat /
|c José Miguel Aguilera ; translated by Marian Blazes.
|
| 260 |
|
|
|a Boca Raton, Fla. :
|b CRC Press,
|c 2013.
|
| 300 |
|
|
|a xx, 442 p. :
|b ill.
|
| 500 |
|
|
|a Translation of Ingeniería gastronómica.
|
| 504 |
|
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|a Includes bibliographical references and index.
|
| 505 |
0 |
|
|a 1. Nutritious and delicious molecules -- 2. Food materials and structures -- 3. Journey to the center of our food -- 4. From farm to cells and back -- 5. A pinch of mathematics -- 6. Nutritional and culinary thermodynamics -- 7. Between brain and cell -- 8. Culinary technologies and food structures -- 9. The pleasure of eating -- 10. The empowerment of chefs -- 11. The science that fascinates chefs -- 12. Healthy habits -- 13. Final comments.
|
| 506 |
|
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|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 Food
|x Analysis.
|
| 650 |
|
0 |
|a Nutrition.
|
| 655 |
|
7 |
|a elektronické knihy
|7 fd186907
|2 czenas
|
| 655 |
|
9 |
|a electronic books
|2 eczenas
|
| 700 |
1 |
|
|a Blazes, Marian.
|
| 776 |
1 |
|
|z 9781439898901 (pbk.)
|
| 856 |
4 |
0 |
|u https://proxy.k.utb.cz/login?url=https://doi.org/10.1201/b13025
|
| 942 |
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|2 udc
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| 992 |
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|a BK
|c EBOOK-TN
|c FOODNB
|
| 993 |
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|x NEPOSILAT
|y EIZ
|
