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01986nab a2200637 a 4500 |
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BIBUN028749 |
| 008 |
130604s ag ||||| |||| 00| 0 spa d |
| 100 |
1 |
|
|a Bellesi, Enrique Antonio
|9 26656
|
| 245 |
0 |
0 |
|a Algunos parámetros discriminantes de calidad de chips.
|
| 650 |
|
0 |
|9 741
|a SOLANUM TUBEROSUM
|
| 650 |
|
0 |
|9 2395
|a TUBERCULO
|
| 650 |
|
0 |
|9 682
|a PAPA
|
| 650 |
|
0 |
|a PROCESAMIENTO
|9 121
|
| 650 |
|
0 |
|9 4830
|a AMINOACIDOS
|
| 773 |
|
|
|t Revista de la Facultad de Agronomía [Buenos Aires]
|a Universidad de Buenos Aires. Facultad de Agronomía
|g Vol.8, no.3 (1987), p.189-194, tbls.
|
| 856 |
|
|
|f 1987bellesiea
|q application/pdf
|i En internet: http://ri.agro.uba.ar/files/download/revista/facultadagronomia/1987bellesiea.pdf
|u http://ri.agro.uba.ar/files/download/revista/facultadagronomia/1987bellesiea.pdf
|
| 901 |
|
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|a 29962
|
| 902 |
|
|
|a as
|
| 903 |
|
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|a 20130604
|
| 903 |
|
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|a 20150618
|
| 903 |
|
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|a 20150618
|
| 903 |
|
|
|a 20150619
|
| 904 |
|
|
|a OK
|
| 905 |
|
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|a a
|
| 906 |
|
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|a s
|
| 907 |
|
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|a ARTICULO
|
| 908 |
|
|
|a IMPRESO
|
| 908 |
|
|
|a EN LINEA
|
| 913 |
|
|
|a 11
|
| 920 |
|
|
|a Algunos parámetros discriminantes de calidad de chips
|
| 921 |
|
|
|a Bellesi
|b E. A.
|
| 922 |
|
|
|a Bellesi
|b Enrique Antonio
|
| 936 |
|
|
|t Revista de la Facultad de Agronomía [Buenos Aires]
|
| 939 |
|
|
|l Buenos Aires
|n Universidad de Buenos Aires. Facultad de Agronomía
|p AR
|s FAUBA
|
| 950 |
|
|
|a es
|
| 951 |
|
|
|a p.189-194
|
| 953 |
|
|
|a Vol.8, no.3 (1987)
|
| 965 |
|
|
|a SOLANUM TUBEROSUM
|
| 965 |
|
|
|a TUBERCULO
|
| 965 |
|
|
|a PAPA
|
| 965 |
|
|
|a PROCESAMIENTO
|
| 965 |
|
|
|a AMINOACIDOS
|
| 976 |
|
|
|a AAG
|
| 985 |
|
|
|a REST
|
| 993 |
|
|
|a 1987bellesiea
|
| 900 |
|
|
|a http://ri.agro.uba.ar/files/download/revista/facultadagronomia/1987bellesiea.pdf
|
| 917 |
|
|
|a GM
|
| 917 |
|
|
|a BP
|
| 917 |
|
|
|a BP
|
| 917 |
|
|
|a BP
|
| 915 |
|
|
|i tbls.
|
| 975 |
|
|
|c H 241 BIS 1
|
| 942 |
0 |
0 |
|c ENLINEA
|
| 942 |
0 |
0 |
|c ARTICULO
|
| 999 |
|
|
|c 31204
|d 31204
|
| 090 |
|
|
|a H 241 BIS 1
|