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20220927103303.0 |
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200710s2006 xx |||||||| 0||| eng d |
040 |
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|a AR-LpUFI
|b spa
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110 |
2 |
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|a Modelado y Diseño de Ingeniería de Alimentos.
|g MODIAL.
|9 314531
|
245 |
0 |
0 |
|a Textural characterization of lasagna made from organic whole-wheat.
|
700 |
1 |
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|a Olivera, Daniela F.
|9 304786
|
700 |
1 |
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|a Salvadori, Virginia O.
|9 314532
|
773 |
0 |
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|t International journal of food science and technology
|g Vol-41, s.2. december 2006, pp.63-69
|d Blackwell Publishing
|x 09505423
|
856 |
4 |
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|u http://dx.doi.org/10.1111/j.1365-2621.2006.01382.x
|z Abstract
|
942 |
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|c AJO
|6 _
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990 |
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|a GBY
|
999 |
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|c 26660
|d 26660
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