Zur Objektivierung der Beurteilung von Gulaschkonserven:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Abschlussarbeit Buch |
| Sprache: | German |
| Veröffentlicht: |
München
Frank
1965
|
| Schlagworte: | |
| Beschreibung: | 36, VIII S. |
Internformat
MARC
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| 040 | |a DE-604 |b ger |e rakwb | ||
| 041 | 0 | |a ger | |
| 049 | |a DE-12 |a DE-355 |a DE-19 |a DE-188 |a DE-29 | ||
| 050 | 0 | |a TS1962 | |
| 084 | |a 610 |2 sdnb | ||
| 100 | 1 | |a Salamon, Ernst |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Zur Objektivierung der Beurteilung von Gulaschkonserven |c von Ernst Salamon |
| 264 | 1 | |a München |b Frank |c 1965 | |
| 300 | |a 36, VIII S. | ||
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| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 502 | |a München, Univ., Diss., 1965 | ||
| 650 | 4 | |a Canned meat | |
| 650 | 4 | |a Food Preservation | |
| 650 | 4 | |a Meat Products | |
| 650 | 4 | |a Meat industry and trade | |
| 650 | 4 | |a Meat |x Composition | |
| 650 | 4 | |a Meat |x Quality | |
| 655 | 7 | |0 (DE-588)4113937-9 |a Hochschulschrift |2 gnd-content | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-004727212 | ||
| 980 | 4 | |a (DE-12)AK19100350 | |
Datensatz im Suchindex
| _version_ | 1804121577602678784 |
|---|---|
| any_adam_object | |
| author | Salamon, Ernst |
| author_facet | Salamon, Ernst |
| author_role | aut |
| author_sort | Salamon, Ernst |
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| callnumber-search | TS1962 |
| callnumber-sort | TS 41962 |
| callnumber-subject | TS - Manufactures |
| ctrlnum | (OCoLC)39638332 (DE-599)BVBBV007336674 |
| discipline | Medizin |
| format | Thesis Book |
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| illustrated | Not Illustrated |
| indexdate | 2024-07-09T17:00:12Z |
| institution | BVB |
| language | German |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-004727212 |
| oclc_num | 39638332 |
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| physical | 36, VIII S. |
| publishDate | 1965 |
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| publisher | Frank |
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| spelling | Salamon, Ernst Verfasser aut Zur Objektivierung der Beurteilung von Gulaschkonserven von Ernst Salamon München Frank 1965 36, VIII S. txt rdacontent n rdamedia nc rdacarrier München, Univ., Diss., 1965 Canned meat Food Preservation Meat Products Meat industry and trade Meat Composition Meat Quality (DE-588)4113937-9 Hochschulschrift gnd-content |
| spellingShingle | Salamon, Ernst Zur Objektivierung der Beurteilung von Gulaschkonserven Canned meat Food Preservation Meat Products Meat industry and trade Meat Composition Meat Quality |
| subject_GND | (DE-588)4113937-9 |
| title | Zur Objektivierung der Beurteilung von Gulaschkonserven |
| title_auth | Zur Objektivierung der Beurteilung von Gulaschkonserven |
| title_exact_search | Zur Objektivierung der Beurteilung von Gulaschkonserven |
| title_full | Zur Objektivierung der Beurteilung von Gulaschkonserven von Ernst Salamon |
| title_fullStr | Zur Objektivierung der Beurteilung von Gulaschkonserven von Ernst Salamon |
| title_full_unstemmed | Zur Objektivierung der Beurteilung von Gulaschkonserven von Ernst Salamon |
| title_short | Zur Objektivierung der Beurteilung von Gulaschkonserven |
| title_sort | zur objektivierung der beurteilung von gulaschkonserven |
| topic | Canned meat Food Preservation Meat Products Meat industry and trade Meat Composition Meat Quality |
| topic_facet | Canned meat Food Preservation Meat Products Meat industry and trade Meat Composition Meat Quality Hochschulschrift |
| work_keys_str_mv | AT salamonernst zurobjektivierungderbeurteilungvongulaschkonserven |