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75706 |
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130130s2013 flua sb 001 0 eng d |
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|c 75706
|d 75706
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| 020 |
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|a 9781466559851
|q (e-book :
|q PDF)
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| 040 |
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|a FlBoTFG
|c FlBoTFG
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| 100 |
1 |
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|a Brevery, Jacques.
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| 245 |
1 |
0 |
|a Chef's guide to charcuterie
|h [elektronický zdroj] /
|c Jacques Brevery.
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| 260 |
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|a Boca Raton :
|b CRC Press,
|c 2013.
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| 300 |
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|a xx, 276 p. :
|b ill.
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| 504 |
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|a Includes bibliographical references and index.
|
| 505 |
0 |
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|a 1. Charcuterie -- 2. Pork -- 3. Nutrition tables -- 4. Salt -- 5. Binding agents and fillers used in charcuterie -- 6. Master pastry recipes for charcuterie -- 7. Sausages -- 8. Foie gras -- 9. Terrines and patés -- 10. Galantines and ballotines -- 11. More charcuterie recipes -- 12. The art of pickling : preserving foods with vinegar and alcohol -- 13. Photos of charcuteries displays for all occasions ...
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| 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
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| 650 |
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0 |
|a Cooking (Meat)
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| 650 |
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0 |
|a Sausages.
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| 650 |
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|a Meat
|x Preservation.
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| 655 |
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7 |
|a elektronické knihy
|7 fd186907
|2 czenas
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| 655 |
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9 |
|a electronic books
|2 eczenas
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| 776 |
1 |
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|z 9781466559844 (hardback : alk. paper)
|
| 856 |
4 |
0 |
|u https://proxy.k.utb.cz/login?url=https://doi.org/10.1201/b13702
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| 942 |
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|2 udc
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| 992 |
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|a BK
|c EBOOK-TN
|c FOODNB
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| 993 |
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|x NEPOSILAT
|y EIZ
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