Možnosti zvýšenia obsahu bielkovín v cereálnych produktoch
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| Autor principal: | |
|---|---|
| Outros Autores: | |
| Formato: | Manuscrito Livro |
| Idioma: | eslovaco |
| Publicado em: |
2022
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| Assuntos: | |
| Acesso em linha: | http://is.stuba.sk/zp/portal_zp.pl?podrobnosti=156247 |
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MARC
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| 242 | 0 | 1 | |a Possibilities of Increasing the Protein Content in Cereal Products |y eng |
| 245 | 1 | 0 | |a Možnosti zvýšenia obsahu bielkovín v cereálnych produktoch |
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| 650 | 4 | |a cereálne produkty |2 slo | |
| 650 | 4 | |a chlieb |2 slo | |
| 650 | 4 | |a bielkoviny |2 slo | |
| 650 | 4 | |a hmyz |2 slo | |
| 650 | 4 | |a strukoviny |2 slo | |
| 650 | 4 | |a bread |2 eng | |
| 650 | 4 | |a proteins |2 eng | |
| 650 | 4 | |a insects |2 eng | |
| 650 | 4 | |a legumes |2 eng | |
| 650 | 4 | |a cereal products |2 eng | |
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| 856 | 4 | |u http://is.stuba.sk/zp/portal_zp.pl?podrobnosti=156247 | |