|
|
|
|
LEADER |
00721Cab#a22002174a#4500 |
001 |
INGC-PRO-00219 |
003 |
AR-LpUFI |
005 |
20220927103235.0 |
008 |
200710s2006 xx || |||t| 0 ||eng d |
040 |
|
|
|a AR-LpUFI
|b spa
|
110 |
2 |
|
|a Procesamiento de Alimentos
|g PROAL.
|9 314445
|
245 |
0 |
0 |
|a Storage stability of low-fat chicken sausages.
|
700 |
1 |
|
|a Andrés, Silvina.
|9 314446
|
700 |
1 |
|
|a García, María Alejandra.
|9 294035
|
700 |
1 |
|
|a Califano, Alicia N.
|9 271859
|
700 |
1 |
|
|a Zaritzky, Noemí E.
|9 265567
|
773 |
0 |
|
|t Journal of food engineering
|g Vol.72, no.4, february 2006, pp.311-319
|x 02608774
|
856 |
4 |
|
|u http://dx.doi.org/10.1016/j.jfoodeng.2004.08.043
|
942 |
|
|
|c AJO
|6 _
|
990 |
|
|
|a GBY
|
999 |
|
|
|c 26575
|d 26575
|