|
|
|
|
| LEADER |
00000Cab#a22000004a#4500 |
| 001 |
INGC-PRO-00265 |
| 003 |
AR-LpUFI |
| 005 |
20220927103251.0 |
| 008 |
200710s2005 xx || |||t| 1 ||eng d |
| 040 |
|
|
|a AR-LpUFI
|b spa
|
| 110 |
2 |
|
|a Procesamiento de Alimentos
|g PROAL.
|9 314458
|
| 245 |
0 |
0 |
|a Reduction of oil uptake in fried dough by methyl-cellulose coatings application.
|
| 700 |
1 |
|
|a García, María Alejandra.
|9 294035
|
| 700 |
1 |
|
|a Ferrero, Cristina.
|9 289854
|
| 700 |
1 |
|
|a Bértola, Nora Cristina.
|9 270810
|
| 700 |
1 |
|
|a Martino, Miriam N.
|9 314456
|
| 700 |
1 |
|
|a Zaritzky, Noemí E.
|9 265567
|
| 773 |
|
t |
|o ngreso IntraFood Innovations in Traditional Foods (24 al 26 de Octubre de 2005 : Valencia, España)
|o EFFOST
|
| 942 |
|
|
|c PON
|6 _
|
| 990 |
|
|
|a GBY
|
| 999 |
|
|
|c 26621
|d 26621
|
