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Applications of multivariate methods in food quality evaluation
Resurreccion, Anna V.A. 1988

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Psychrotrophic lactic acid bacteria used to improve the safety and quality of Vacuum-packaged cooked and peeled tropical shrimp and cold-smoked salmon

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Creator(s): Bergner, H.

Dates: 2009-01-01/2009-01-01

Data source: Bibliotecas | Instituto Politécnico de Castelo Branco

See details of Psychrotrophic lactic acid bacteria used to improve the safety and quality of Vacuum-packaged cooked and peeled tropical shrimp and cold-smoked salmon (KOHA-IPCB:824)

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Compuestos nitrogenados no proteicos en la fabricación de gránulos de paja

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Creator(s): Bergner, H.

Dates: 1978-01-01/1978-01-01

Data source: Bibliotecas | Instituto Politécnico de Castelo Branco

See details of Compuestos nitrogenados no proteicos en la fabricación de gránulos de paja (KOHA-IPCB:2979)

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