Microbiology and biochemistry of cheese and fermented milk:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
London [u.a.]
Blackie
1997
|
| Ausgabe: | 2. ed. |
| Schlagworte: | |
| Beschreibung: | XVIII, 365 S. Ill., graph. Darst. |
| ISBN: | 0751403466 |
Internformat
MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV011164844 | ||
| 003 | DE-604 | ||
| 005 | 19970515 | ||
| 007 | t | ||
| 008 | 970123s1997 ad|| |||| 00||| engod | ||
| 020 | |a 0751403466 |9 0-7514-0346-6 | ||
| 035 | |a (OCoLC)36359038 | ||
| 035 | |a (DE-599)BVBBV011164844 | ||
| 040 | |a DE-604 |b ger |e rakddb | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-M49 | ||
| 050 | 0 | |a SF271 | |
| 082 | 0 | |a 637.01576 | |
| 082 | 0 | |a 637 |2 21 | |
| 082 | 0 | |a 637.01579 |2 21 | |
| 084 | |a LEB 025f |2 stub | ||
| 084 | |a CHE 513f |2 stub | ||
| 084 | |a LAN 835f |2 stub | ||
| 084 | |a LAN 810f |2 stub | ||
| 245 | 1 | 0 | |a Microbiology and biochemistry of cheese and fermented milk |c ed. by B. A. Law |
| 250 | |a 2. ed. | ||
| 264 | 1 | |a London [u.a.] |b Blackie |c 1997 | |
| 300 | |a XVIII, 365 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 650 | 7 | |a Alimentos (bioquimica) |2 larpcal | |
| 650 | 7 | |a Alimentos (microbiologia) |2 larpcal | |
| 650 | 7 | |a Alimentos de origem animal (tecnologia) |2 larpcal | |
| 650 | 7 | |a Fermentatie |2 gtt | |
| 650 | 7 | |a Kaas |2 gtt | |
| 650 | 7 | |a Kaasbereiding |2 gtt | |
| 650 | 7 | |a Leite e laticinios (tecnologia) |2 larpcal | |
| 650 | 7 | |a Melkzuurbacteriën |2 gtt | |
| 650 | 4 | |a Cheese |x Microbiology | |
| 650 | 4 | |a Fermented milk | |
| 650 | 0 | 7 | |a Aroma |0 (DE-588)4137070-3 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Sauermilchprodukt |0 (DE-588)4296591-3 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Käseherstellung |0 (DE-588)4162991-7 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Milchprodukt |0 (DE-588)4235506-0 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Käse |0 (DE-588)4029176-5 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Mikrobiologie |0 (DE-588)4316357-9 |2 gnd |9 rswk-swf |
| 655 | 7 | |0 (DE-588)4143413-4 |a Aufsatzsammlung |2 gnd-content | |
| 689 | 0 | 0 | |a Käse |0 (DE-588)4029176-5 |D s |
| 689 | 0 | 1 | |a Aroma |0 (DE-588)4137070-3 |D s |
| 689 | 0 | |5 DE-604 | |
| 689 | 1 | 0 | |a Milchprodukt |0 (DE-588)4235506-0 |D s |
| 689 | 1 | 1 | |a Aroma |0 (DE-588)4137070-3 |D s |
| 689 | 1 | |5 DE-604 | |
| 689 | 2 | 0 | |a Käseherstellung |0 (DE-588)4162991-7 |D s |
| 689 | 2 | 1 | |a Mikrobiologie |0 (DE-588)4316357-9 |D s |
| 689 | 2 | |5 DE-604 | |
| 689 | 3 | 0 | |a Sauermilchprodukt |0 (DE-588)4296591-3 |D s |
| 689 | 3 | 1 | |a Mikrobiologie |0 (DE-588)4316357-9 |D s |
| 689 | 3 | |5 DE-604 | |
| 700 | 1 | |a Law, Barry A. |e Sonstige |4 oth | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-007484078 | ||
Datensatz im Suchindex
| _version_ | 1804125658149814272 |
|---|---|
| any_adam_object | |
| building | Verbundindex |
| bvnumber | BV011164844 |
| callnumber-first | S - Agriculture |
| callnumber-label | SF271 |
| callnumber-raw | SF271 |
| callnumber-search | SF271 |
| callnumber-sort | SF 3271 |
| callnumber-subject | SF - Animal Culture |
| classification_tum | LEB 025f CHE 513f LAN 835f LAN 810f |
| ctrlnum | (OCoLC)36359038 (DE-599)BVBBV011164844 |
| dewey-full | 637.01576 637 637.01579 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 637 - Processing dairy and related products |
| dewey-raw | 637.01576 637 637.01579 |
| dewey-search | 637.01576 637 637.01579 |
| dewey-sort | 3637.01576 |
| dewey-tens | 630 - Agriculture and related technologies |
| discipline | Lebensmitteltechnologie Chemie Agrarwissenschaft Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | 2. ed. |
| format | Book |
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| genre | (DE-588)4143413-4 Aufsatzsammlung gnd-content |
| genre_facet | Aufsatzsammlung |
| id | DE-604.BV011164844 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:05:03Z |
| institution | BVB |
| isbn | 0751403466 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-007484078 |
| oclc_num | 36359038 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM |
| owner_facet | DE-M49 DE-BY-TUM |
| physical | XVIII, 365 S. Ill., graph. Darst. |
| publishDate | 1997 |
| publishDateSearch | 1997 |
| publishDateSort | 1997 |
| publisher | Blackie |
| record_format | marc |
| spelling | Microbiology and biochemistry of cheese and fermented milk ed. by B. A. Law 2. ed. London [u.a.] Blackie 1997 XVIII, 365 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Alimentos (bioquimica) larpcal Alimentos (microbiologia) larpcal Alimentos de origem animal (tecnologia) larpcal Fermentatie gtt Kaas gtt Kaasbereiding gtt Leite e laticinios (tecnologia) larpcal Melkzuurbacteriën gtt Cheese Microbiology Fermented milk Aroma (DE-588)4137070-3 gnd rswk-swf Sauermilchprodukt (DE-588)4296591-3 gnd rswk-swf Käseherstellung (DE-588)4162991-7 gnd rswk-swf Milchprodukt (DE-588)4235506-0 gnd rswk-swf Käse (DE-588)4029176-5 gnd rswk-swf Mikrobiologie (DE-588)4316357-9 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Käse (DE-588)4029176-5 s Aroma (DE-588)4137070-3 s DE-604 Milchprodukt (DE-588)4235506-0 s Käseherstellung (DE-588)4162991-7 s Mikrobiologie (DE-588)4316357-9 s Sauermilchprodukt (DE-588)4296591-3 s Law, Barry A. Sonstige oth |
| spellingShingle | Microbiology and biochemistry of cheese and fermented milk Alimentos (bioquimica) larpcal Alimentos (microbiologia) larpcal Alimentos de origem animal (tecnologia) larpcal Fermentatie gtt Kaas gtt Kaasbereiding gtt Leite e laticinios (tecnologia) larpcal Melkzuurbacteriën gtt Cheese Microbiology Fermented milk Aroma (DE-588)4137070-3 gnd Sauermilchprodukt (DE-588)4296591-3 gnd Käseherstellung (DE-588)4162991-7 gnd Milchprodukt (DE-588)4235506-0 gnd Käse (DE-588)4029176-5 gnd Mikrobiologie (DE-588)4316357-9 gnd |
| subject_GND | (DE-588)4137070-3 (DE-588)4296591-3 (DE-588)4162991-7 (DE-588)4235506-0 (DE-588)4029176-5 (DE-588)4316357-9 (DE-588)4143413-4 |
| title | Microbiology and biochemistry of cheese and fermented milk |
| title_auth | Microbiology and biochemistry of cheese and fermented milk |
| title_exact_search | Microbiology and biochemistry of cheese and fermented milk |
| title_full | Microbiology and biochemistry of cheese and fermented milk ed. by B. A. Law |
| title_fullStr | Microbiology and biochemistry of cheese and fermented milk ed. by B. A. Law |
| title_full_unstemmed | Microbiology and biochemistry of cheese and fermented milk ed. by B. A. Law |
| title_short | Microbiology and biochemistry of cheese and fermented milk |
| title_sort | microbiology and biochemistry of cheese and fermented milk |
| topic | Alimentos (bioquimica) larpcal Alimentos (microbiologia) larpcal Alimentos de origem animal (tecnologia) larpcal Fermentatie gtt Kaas gtt Kaasbereiding gtt Leite e laticinios (tecnologia) larpcal Melkzuurbacteriën gtt Cheese Microbiology Fermented milk Aroma (DE-588)4137070-3 gnd Sauermilchprodukt (DE-588)4296591-3 gnd Käseherstellung (DE-588)4162991-7 gnd Milchprodukt (DE-588)4235506-0 gnd Käse (DE-588)4029176-5 gnd Mikrobiologie (DE-588)4316357-9 gnd |
| topic_facet | Alimentos (bioquimica) Alimentos (microbiologia) Alimentos de origem animal (tecnologia) Fermentatie Kaas Kaasbereiding Leite e laticinios (tecnologia) Melkzuurbacteriën Cheese Microbiology Fermented milk Aroma Sauermilchprodukt Käseherstellung Milchprodukt Käse Mikrobiologie Aufsatzsammlung |
| work_keys_str_mv | AT lawbarrya microbiologyandbiochemistryofcheeseandfermentedmilk |