*001780623 *00520230301105845.0 *007cr *007ta *008090516s2002 no# 000 0 eng *00901901cam a2200517 c 4500 *015 $a0308199$2nbf *019 $bl *020 $a8257505080$qh. *035 $a(EXLNZ-47BIBSYS_NETWORK)990225110754702201 *035 $a(NO-LaBS)14933940(bibid) *035 $a(NO-TrBIB)022511075 *035 $a(NO-TrBIB)09245996x *035 $a022511075-47bibsys_network *040 $aNO-OsNB$bnob$ekatreg *042 $anorbibl *044 $cno *08274$a641.87$qNO-OsNB$24/nor *1001 $aAbegaz, Kebede$_105384100 *24510$aTraditional and improved fermentation technology of borde, a cereal-based Ethiopian beverage$cKebede Abegaz *260 $aÅs$bDepartment of Food Science, Agricultural University of Norway$c2002 *300 $a1 b. (flere pag.)$bdiagr.$c30 cm$erettelser *4901 $aDoctor scientiarum thesis / Agricultural University of Norway$v2002:25 *500 $aDelvis opptrykk av artikler *500 $aSammendrag på norsk *502 $aAvhandling (dr. scient.) - Norges landbrukshøgskole, Ås, 2002 *533 $aElektronisk reproduksjon$b[Norge]$cNasjonalbiblioteket Digital$d2009-03-31 *650 7$aBeverages$2agrovoc$_187138400 *650 7$aCereal flours$2agrovoc$_188080300 *650 7$aCereals$2agrovoc$_187918900 *650 7$aEthiopia$2agrovoc$_186640600 *650 7$aFermentation$2agrovoc$_187138600 *650 7$aFermented products$2agrovoc$_187373600 *650 7$aFlavour$2agrovoc$_187199100 *650 7$aIndigenous knowledge$2agrovoc$_186640800 *650 7$aMalt$2agrovoc$_188080400 *650 7$aModernization$2agrovoc$_188823000 *650 7$aNutritive value$2agrovoc$_186631900 *650 7$aStarter cultures$2agrovoc$_186820900 *650 7$aTraditional technology$2agrovoc$_187088100 *830 0$aDoctor scientiarum theses (trykt utg.)$x0802-3220$v2002:25$w998903256424702201$_14034900 *85641$3Fulltekst$uhttps://urn.nb.no/URN:NBN:no-nb_digibok_2009033104042$yNettbiblioteket$zDigital representasjon *901 $a90 *913 $aNorbok$bNB *917 $ad *999 $aoai:nb.bibsys.no:990225110754702202$b2021-11-14T20:49:27Z$z990225110754702202 ^