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00000nam a2200000 i 4500 |
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CZ-ZlUTB |
| 005 |
20251006170629.0 |
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m d |
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cr un |
| 008 |
141121t20152015flua sb 001 0 eng d |
| 999 |
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|c 75782
|d 75782
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| 020 |
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|a 9781482297874
|q (e-book :
|q PDF)
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| 040 |
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|a FlBoTFG
|b eng
|c FlBoTFG
|e rda
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| 110 |
2 |
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|a Fundació Alícia.
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| 245 |
1 |
2 |
|a A chef's guide to gelling, thickening, and emulsifying agents /
|c Alícia Foundation.
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| 264 |
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1 |
|a Boca Raton :
|b CRC Press,
|c [2015]
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| 264 |
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4 |
|c ©2015
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| 300 |
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|a 1 online zdroj :
|b text file, PDF
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a počítač
|b c
|2 rdamedia
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| 338 |
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|a online zdroj
|b cr
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references (pages 323-324) and index.
|
| 505 |
0 |
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|a 1. Research on texturizing agents -- 2. Gelling agents -- 3. Thickening agents -- 4. Foaming agents -- 5. Emulsifying agents.
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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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|a Food additives.
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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 |
0 |
8 |
|i Print version:
|z 9781466565074 (hardback)
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| 856 |
4 |
0 |
|u https://proxy.k.utb.cz/login?url=https://doi.org/10.1201/b17614
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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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