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| LEADER |
00719nam a22002417a 4500 |
| 003 |
OSt |
| 999 |
|
|
|c 194413
|d 194413
|
| 020 |
|
|
|a 9783662598757
|
| 020 |
|
|
|a 9783642793752
|
| 082 |
|
|
|a 660.6
|b BER/AR
|
| 100 |
|
|
|a Berger, Ralf, G
|
| 245 |
|
|
|a Aroma biotechnology
|
| 260 |
|
|
|a New York
|b Springer
|c 2020
|
| 300 |
|
|
|a x, 240p.
|
| 534 |
|
|
|n 1995
|
| 546 |
|
|
|a English
|
| 650 |
|
|
|a Aroma compounds in food
|
| 650 |
|
|
|a Characterization of yeasts
|
| 650 |
|
|
|a Enzyme technology
|
| 650 |
|
|
|a Bioprocess technology
|
| 650 |
|
|
|a Industrial applications
|
| 942 |
|
|
|2 ddc
|c BK
|
| 952 |
|
|
|0 0
|1 0
|2 ddc
|4 0
|6 660_600000000000000_BER_AR
|7 0
|8 Gen
|9 201251
|a KAUCLV
|b KAUCLV
|c GENERAL
|d 2020-05-14
|g 3295.00
|o 660.6 BER/AR
|p 230329
|r 2020-05-14
|y BK
|