Verfügbarkeit: Meat science :: THWS Bibkatalog

Meat science:

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Bibliographische Detailangaben
1. Verfasser:	Lawrie, Ralston A. (VerfasserIn)
Format:	Buch
Sprache:	English
Veröffentlicht:	Oxford u.a. Pergamon Pr. 1979
Ausgabe:	3. ed.
Schriftenreihe:	Pergamon international library of science, technology, engineering and social studies.
Schlagworte:	Viande Meat Fleisch Fleischverarbeitung Fleischer Ernährung Biochemie Fleischqualität Fachkunde
Beschreibung:	XVIII, 451 S. Ill., graph. Darst.
ISBN:	008023173X 0080231721

Internformat

MARC


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Datensatz im Suchindex

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any_adam_object
author	Lawrie, Ralston A.
author_facet	Lawrie, Ralston A.
author_role	aut
author_sort	Lawrie, Ralston A.
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building	Verbundindex
bvnumber	BV002164992
callnumber-first	T - Technology
callnumber-label	TX373
callnumber-raw	TX373
callnumber-search	TX373
callnumber-sort	TX 3373
callnumber-subject	TX - Home Economics
classification_rvk	ZE 24000
ctrlnum	(OCoLC)4135080 (DE-599)BVBBV002164992
dewey-full	641.3/6
dewey-hundreds	600 - Technology (Applied sciences)
dewey-ones	641 - Food and drink
dewey-raw	641.3/6
dewey-search	641.3/6
dewey-sort	3641.3 16
dewey-tens	640 - Home and family management
discipline	Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau
edition	3. ed.
format	Book
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genre	1\p (DE-588)4153488-8 Fachkunde gnd-content
genre_facet	Fachkunde
id	DE-604.BV002164992
illustrated	Illustrated
indexdate	2024-07-09T15:41:24Z
institution	BVB
isbn	008023173X 0080231721
language	English
oai_aleph_id	oai:aleph.bib-bvb.de:BVB01-001421711
oclc_num	4135080
open_access_boolean
owner	DE-M49 DE-BY-TUM DE-83
owner_facet	DE-M49 DE-BY-TUM DE-83
physical	XVIII, 451 S. Ill., graph. Darst.
publishDate	1979
publishDateSearch	1979
publishDateSort	1979
publisher	Pergamon Pr.
record_format	marc
series2	Pergamon international library of science, technology, engineering and social studies.
spelling	Lawrie, Ralston A. Verfasser aut Meat science 3. ed. Oxford u.a. Pergamon Pr. 1979 XVIII, 451 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Pergamon international library of science, technology, engineering and social studies. Viande Meat Fleisch (DE-588)4017469-4 gnd rswk-swf Fleischverarbeitung (DE-588)4017497-9 gnd rswk-swf Fleischer (DE-588)4017473-6 gnd rswk-swf Ernährung (DE-588)4015332-0 gnd rswk-swf Biochemie (DE-588)4006777-4 gnd rswk-swf Fleischqualität (DE-588)4136636-0 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. Meat science Viande Meat Fleisch (DE-588)4017469-4 gnd Fleischverarbeitung (DE-588)4017497-9 gnd Fleischer (DE-588)4017473-6 gnd Ernährung (DE-588)4015332-0 gnd Biochemie (DE-588)4006777-4 gnd Fleischqualität (DE-588)4136636-0 gnd
subject_GND	(DE-588)4017469-4 (DE-588)4017497-9 (DE-588)4017473-6 (DE-588)4015332-0 (DE-588)4006777-4 (DE-588)4136636-0 (DE-588)4153488-8
title	Meat science
title_auth	Meat science
title_exact_search	Meat science
title_full	Meat science
title_fullStr	Meat science
title_full_unstemmed	Meat science
title_short	Meat science
title_sort	meat science
topic	Viande Meat Fleisch (DE-588)4017469-4 gnd Fleischverarbeitung (DE-588)4017497-9 gnd Fleischer (DE-588)4017473-6 gnd Ernährung (DE-588)4015332-0 gnd Biochemie (DE-588)4006777-4 gnd Fleischqualität (DE-588)4136636-0 gnd
topic_facet	Viande Meat Fleisch Fleischverarbeitung Fleischer Ernährung Biochemie Fleischqualität Fachkunde
work_keys_str_mv	AT lawrieralstona meatscience

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