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Bibliotecas | Instituto Politécnico de Castelo Branco
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Inactivation kinetics of Alicyclobacillus acidoterrestris spores in orange juice by ohmic heating
Baysal, Ayse Handan
2010
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Evoluçäo microbiológica do queijo de Castelo Branco ao longo da maturaçäo
Type
MON
Creator
Reis, Rui Filipe Martins Neves dos
Publisher
[s.n.]
Title
Evoluçäo microbiológica do queijo de Castelo Branco ao longo da maturaçäo
Subject
Documentaçäo e informaçäo
Queijo
Date
1998
Description
Bibliografia : p. 50
Relatório do trabalho de fim de curso de Produçäo Animal, classif. 14 valores
Language
por
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Inactivation kinetics of Alicyclobacillus acidoterrestris spores in orange juice by ohmic heating
Baysal, Ayse Handan
2010
Estudio de subproductos agrícolas
Wolters, Wouter
1986
Estudo de conservação sob atmosfera controlada na qualidade da cereja cv. Satin
Silva, Pedro D.
2019
A study of factors contributing to achieving and sustaining school effectiveness in elementary schools
Chrispeels, Janet Ann Hageman
,
1990
Behavior of Escherichia coli O157:H7 on damaged leaves of spinach, lettuce, cilandro, and parsley stored at abusive temperatures
Khalil,, Rowaida K.
,
2010
Análise retrospetiva de recordes do mundo em natação: Estarão os recordistas mais velhos?
Costa, Aldo M.
,
2020
Conducting small scale investigations in educational management
Timóteo, Nelson
,
1984
New techniques in food and beverage microbiology
Brand, T.S.
,
1993
See more
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