Naturwissenschaftliche Grundlagen der Lebensmittelzubereitung:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | German |
| Veröffentlicht: |
Hamburg
Behr
1994
|
| Ausgabe: | 2., neubearb. und aktualisierte Aufl. |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Literaturangaben |
| Beschreibung: | 762 S. Ill., graph. Darst. 4 Anlagen ([8] S.) |
| ISBN: | 3860221159 3860221167 |
Internformat
MARC
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| 245 | 1 | 0 | |a Naturwissenschaftliche Grundlagen der Lebensmittelzubereitung |c Waldemar Ternes |
| 250 | |a 2., neubearb. und aktualisierte Aufl. | ||
| 264 | 1 | |a Hamburg |b Behr |c 1994 | |
| 300 | |a 762 S. |b Ill., graph. Darst. |e 4 Anlagen ([8] S.) | ||
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| 650 | 0 | 7 | |a Physik |0 (DE-588)4045956-1 |2 gnd |9 rswk-swf |
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Datensatz im Suchindex
| _version_ | 1804124068792762368 |
|---|---|
| any_adam_object | 1 |
| author | Ternes, Waldemar |
| author_GND | (DE-588)111190436 |
| author_facet | Ternes, Waldemar |
| author_role | aut |
| author_sort | Ternes, Waldemar |
| author_variant | w t wt |
| building | Verbundindex |
| bvnumber | BV009719949 |
| classification_rvk | VN 8000 VN 8001 |
| classification_tum | LEB 200f CHE 500f |
| ctrlnum | (OCoLC)34309878 (DE-599)BVBBV009719949 |
| discipline | Chemie / Pharmazie Lebensmitteltechnologie Chemie |
| edition | 2., neubearb. und aktualisierte Aufl. |
| format | Book |
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| id | DE-604.BV009719949 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T17:39:47Z |
| institution | BVB |
| isbn | 3860221159 3860221167 |
| language | German |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-006430031 |
| oclc_num | 34309878 |
| open_access_boolean | |
| owner | DE-1028 DE-83 |
| owner_facet | DE-1028 DE-83 |
| physical | 762 S. Ill., graph. Darst. 4 Anlagen ([8] S.) |
| publishDate | 1994 |
| publishDateSearch | 1994 |
| publishDateSort | 1994 |
| publisher | Behr |
| record_format | marc |
| spelling | Ternes, Waldemar Verfasser (DE-588)111190436 aut Naturwissenschaftliche Grundlagen der Lebensmittelzubereitung Waldemar Ternes 2., neubearb. und aktualisierte Aufl. Hamburg Behr 1994 762 S. Ill., graph. Darst. 4 Anlagen ([8] S.) txt rdacontent n rdamedia nc rdacarrier Literaturangaben Food industry and trade Food Composition Garen (DE-588)4136282-2 gnd rswk-swf Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf Chemie (DE-588)4009816-3 gnd rswk-swf Lebensmittelinhaltsstoff (DE-588)4123619-1 gnd rswk-swf Physik (DE-588)4045956-1 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Garen (DE-588)4136282-2 s Physik (DE-588)4045956-1 s 1\p DE-604 Chemie (DE-588)4009816-3 s 2\p DE-604 Lebensmittelverarbeitung (DE-588)4167045-0 s 3\p DE-604 4\p DE-604 Lebensmittelinhaltsstoff (DE-588)4123619-1 s Lebensmitteltechnologie (DE-588)4034901-9 s 5\p DE-604 DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=006430031&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis 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 |
| spellingShingle | Ternes, Waldemar Naturwissenschaftliche Grundlagen der Lebensmittelzubereitung Food industry and trade Food Composition Garen (DE-588)4136282-2 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd Chemie (DE-588)4009816-3 gnd Lebensmittelinhaltsstoff (DE-588)4123619-1 gnd Physik (DE-588)4045956-1 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| subject_GND | (DE-588)4136282-2 (DE-588)4167045-0 (DE-588)4009816-3 (DE-588)4123619-1 (DE-588)4045956-1 (DE-588)4034901-9 |
| title | Naturwissenschaftliche Grundlagen der Lebensmittelzubereitung |
| title_auth | Naturwissenschaftliche Grundlagen der Lebensmittelzubereitung |
| title_exact_search | Naturwissenschaftliche Grundlagen der Lebensmittelzubereitung |
| title_full | Naturwissenschaftliche Grundlagen der Lebensmittelzubereitung Waldemar Ternes |
| title_fullStr | Naturwissenschaftliche Grundlagen der Lebensmittelzubereitung Waldemar Ternes |
| title_full_unstemmed | Naturwissenschaftliche Grundlagen der Lebensmittelzubereitung Waldemar Ternes |
| title_short | Naturwissenschaftliche Grundlagen der Lebensmittelzubereitung |
| title_sort | naturwissenschaftliche grundlagen der lebensmittelzubereitung |
| topic | Food industry and trade Food Composition Garen (DE-588)4136282-2 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd Chemie (DE-588)4009816-3 gnd Lebensmittelinhaltsstoff (DE-588)4123619-1 gnd Physik (DE-588)4045956-1 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| topic_facet | Food industry and trade Food Composition Garen Lebensmittelverarbeitung Chemie Lebensmittelinhaltsstoff Physik Lebensmitteltechnologie |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=006430031&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT terneswaldemar naturwissenschaftlichegrundlagenderlebensmittelzubereitung |