Verfügbarkeit: Meat science :: THWS Bibkatalog

Meat science:

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Bibliographische Detailangaben
1. Verfasser:	Lawrie, Ralston A. 1924-2007 (VerfasserIn)
Format:	Buch
Sprache:	English
Veröffentlicht:	Oxford u.a. Pergamon Pr. 1966
Ausgabe:	1. ed.
Schlagworte:	Et Viande Meat Fleisch Fleischverarbeitung Fleischqualität Biochemie Fleischer Ernährung Fachkunde
Beschreibung:	XV, 368 S. Ill., graph. Darst.

Internformat

MARC


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Datensatz im Suchindex

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author	Lawrie, Ralston A. 1924-2007
author_GND	(DE-588)173237177
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dewey-full	641.36
dewey-hundreds	600 - Technology (Applied sciences)
dewey-ones	641 - Food and drink
dewey-raw	641.36
dewey-search	641.36
dewey-sort	3641.36
dewey-tens	640 - Home and family management
discipline	Chemie Lebensmitteltechnologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau
edition	1. ed.
format	Book
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genre	1\p (DE-588)4153488-8 Fachkunde gnd-content
genre_facet	Fachkunde
id	DE-604.BV002121852
illustrated	Illustrated
indexdate	2024-07-09T15:40:41Z
institution	BVB
language	English
oai_aleph_id	oai:aleph.bib-bvb.de:BVB01-001391322
oclc_num	1863179
open_access_boolean
owner	DE-91G DE-BY-TUM DE-11 DE-19 DE-BY-UBM
owner_facet	DE-91G DE-BY-TUM DE-11 DE-19 DE-BY-UBM
physical	XV, 368 S. Ill., graph. Darst.
publishDate	1966
publishDateSearch	1966
publishDateSort	1966
publisher	Pergamon Pr.
record_format	marc
spelling	Lawrie, Ralston A. 1924-2007 Verfasser (DE-588)173237177 aut Meat science by R. A. Lawrie 1. ed. Oxford u.a. Pergamon Pr. 1966 XV, 368 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Et Viande Meat Fleisch (DE-588)4017469-4 gnd rswk-swf Fleischverarbeitung (DE-588)4017497-9 gnd rswk-swf Fleischqualität (DE-588)4136636-0 gnd rswk-swf Biochemie (DE-588)4006777-4 gnd rswk-swf Fleischer (DE-588)4017473-6 gnd rswk-swf Ernährung (DE-588)4015332-0 gnd rswk-swf 1\p (DE-588)4153488-8 Fachkunde gnd-content Fleisch (DE-588)4017469-4 s Biochemie (DE-588)4006777-4 s 2\p DE-604 Ernährung (DE-588)4015332-0 s 3\p DE-604 Fleischer (DE-588)4017473-6 s 4\p DE-604 Fleischverarbeitung (DE-588)4017497-9 s 5\p DE-604 Fleischqualität (DE-588)4136636-0 s 6\p DE-604 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 3\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 4\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 5\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 6\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk
spellingShingle	Lawrie, Ralston A. 1924-2007 Meat science Et Viande Meat Fleisch (DE-588)4017469-4 gnd Fleischverarbeitung (DE-588)4017497-9 gnd Fleischqualität (DE-588)4136636-0 gnd Biochemie (DE-588)4006777-4 gnd Fleischer (DE-588)4017473-6 gnd Ernährung (DE-588)4015332-0 gnd
subject_GND	(DE-588)4017469-4 (DE-588)4017497-9 (DE-588)4136636-0 (DE-588)4006777-4 (DE-588)4017473-6 (DE-588)4015332-0 (DE-588)4153488-8
title	Meat science
title_auth	Meat science
title_exact_search	Meat science
title_full	Meat science by R. A. Lawrie
title_fullStr	Meat science by R. A. Lawrie
title_full_unstemmed	Meat science by R. A. Lawrie
title_short	Meat science
title_sort	meat science
topic	Et Viande Meat Fleisch (DE-588)4017469-4 gnd Fleischverarbeitung (DE-588)4017497-9 gnd Fleischqualität (DE-588)4136636-0 gnd Biochemie (DE-588)4006777-4 gnd Fleischer (DE-588)4017473-6 gnd Ernährung (DE-588)4015332-0 gnd
topic_facet	Et Viande Meat Fleisch Fleischverarbeitung Fleischqualität Biochemie Fleischer Ernährung Fachkunde
work_keys_str_mv	AT lawrieralstona meatscience

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