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SK-BrCVT |
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20220618111357.0 |
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190110s9999 xx 000 0 und d |
| 020 |
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|a 9780124046993
|
| 035 |
|
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|a CVTIDW05460
|
| 040 |
|
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|a ScienceDirect
|b slo
|c CVTI SR
|e AACR2
|
| 041 |
|
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|a eng
|
| 044 |
|
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|a ne
|c NL
|
| 245 |
0 |
0 |
|a Processing and Impact on Active Components in Food
|h [elektronický zdroj]
|c Editors: Victor Preedy
|
| 260 |
|
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|a Amsterdam:
|b Elsevier
|c 2015
|
| 300 |
|
|
|a 724 s.
|
| 653 |
|
|
|a agriculture
|
| 653 |
|
|
|a food science
|a potravinárstvo
|
| 856 |
|
|
|u http://hanproxy.cvtisr.sk/han/cvti-ebook-9780124046993
|y Vzdialený prístup pre registrovaných používateľov
|
| 910 |
|
|
|b ZE03257
|
| 919 |
|
|
|a 978-0-12-404699-3
|
| 974 |
|
|
|f Elektronické zdroje
|
| 999 |
|
|
|c 264665
|d 264665
|
