Využitie aditív na úpravu kvality ražného pečiva
Salvato in:
| Autore principale: | |
|---|---|
| Altri autori: | |
| Natura: | Manoscritto Libro |
| Lingua: | slovacco |
| Pubblicazione: |
2021
|
| Soggetti: | |
| Accesso online: | http://is.stuba.sk/zp/portal_zp.pl?podrobnosti=148909 |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|
MARC
| LEADER | 00000ntm a22000003a 4500 | ||
|---|---|---|---|
| 001 | stuzp84752 | ||
| 003 | SK-STU | ||
| 005 | 20210626211658.3 | ||
| 007 | ta | ||
| 008 | 150427s2015----xo-----f-mn---000-0-slo-d | ||
| 040 | |a STU |b slo | ||
| 041 | 0 | |a slo | |
| 100 | 1 | |a Varga, Benjamin |u 040250 |4 aut |U FCHPT Ústav potravinárstva a výživy |T FCHPT Oddelenie potravinárskej technológie |X 97386 |U C0250 |Y 685 |7 97386 | |
| 242 | 0 | 1 | |a Utilization of additives to improve the quality of rye bread |y eng |
| 245 | 1 | 0 | |a Využitie aditív na úpravu kvality ražného pečiva |
| 260 | |c 2021 | ||
| 650 | 4 | |a raž |2 slo | |
| 650 | 4 | |a prídavné látky |2 slo | |
| 650 | 4 | |a pH |2 slo | |
| 650 | 4 | |a farinograf |2 slo | |
| 650 | 4 | |a rye |2 eng | |
| 650 | 4 | |a additives |2 eng | |
| 650 | 4 | |a pH |2 eng | |
| 650 | 4 | |a Farinograph |2 eng | |
| 700 | 1 | |a Lauková, Michaela |u 040250 |k Z2 |4 ths |U FCHPT Ústav potravinárstva a výživy |T FCHPT Oddelenie potravinárskej technológie |X 28064 |U C0250 |Y 685 |7 A000028064 | |
| 856 | 4 | |u http://is.stuba.sk/zp/portal_zp.pl?podrobnosti=148909 | |