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    Property / National Library Identifier
    a0000003577457
     
    Property / National Library Identifier: a0000003577457 / rank
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    Property / Related Subject
     
    Property / Related Subject: Analiza Zagrożeń i Krytycznych Punktów Kontroli (HACCP) / rank
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    Property / Related Subject
     
    Property / Related Subject: Czerstwienie pieczywa / rank
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    Property / Related Subject
     
    Property / Related Subject: Fałszowanie żywności / rank
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    Property / Related Subject
     
    Property / Related Subject: GHP/GMP (standard) / rank
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    Property / Related Subject
     
    Property / Related Subject: Jakość żywności / rank
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    Property / Related Subject
     
    Property / Related Subject: Klarowanie / rank
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    Property / Related Subject
     
    Property / Related Subject: Kleikowanie / rank
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    Property / Related Subject
     
    Property / Related Subject: Kucharstwo / rank
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    Property / Related Subject
     
    Property / Related Subject: Kuchnia molekularna / rank
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    Property / Related Subject
     
    Property / Related Subject: Maturacja / rank
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    Property / Related Subject
     
    Property / Related Subject: Normy ISO 22000 / rank
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    Property / Related Subject
     
    Property / Related Subject: Odwadnianie osmotyczne / rank
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    Property / Related Subject
     
    Property / Related Subject: Pakowanie w atmosferze modyfikowanej (MAP) / rank
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    Property / Related Subject
     
    Property / Related Subject: Prawo żywnościowe / rank
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    Property / Related Subject
     
    Property / Related Subject: Prażenie / rank
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    Property / Related Subject
     
    Property / Related Subject: Produkcja żywności / rank
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    Property / Related Subject
     
    Property / Related Subject: Przemysł rolno-spożywczy / rank
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    Property / Related Subject
     
    Property / Related Subject: Przetwory owocowo-warzywne / rank
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    Property / Related Subject
     
    Property / Related Subject: Saccharomyces cerevisiae / rank
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    Property / Related Subject
     
    Property / Related Subject: Technolodzy żywności / rank
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    Property / Related Subject
     
    Property / Related Subject: Zakład przetwórstwa spożywczego / rank
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    Property / Related Subject
     
    Property / Related Subject: Zimna plazma / rank
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    Property / Related Subject
     
    Property / Related Subject: Ekstruzja (technologia żywności) / rank
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    Property / Related Subject
     
    Property / Related Subject: Filetowanie (technologia żywności) / rank
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    Property / Related Subject
     
    Property / Related Subject: Minimalne przetwarzanie (technologia żywności) / rank
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    Property / Related Subject
     
    Property / Related Subject: Nixtamalizacja / rank
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    Property / Related Subject
     
    Property / Related Subject: Substancje dodatkowe do żywności / rank
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    Property / Related Subject
     
    Property / Related Subject: Technologia PEF / rank
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    Property / Related Subject
     
    Property / Related Subject: Tłoczenie (technologia żywności) / rank
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    Property / Type
     
    Property / Type: Unknown / rank
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    Property / Version
    P87253T26551
     
    Property / Version: P87253T26551 / rank
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    Property / Version
     
    Angoulême
    Property / Version: Angoulême / rank
     
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