Etiqueta de registo: 00230nam 2200025 450
001 1720637
003 http://id.bnportugal.gov.pt/bib/catbnp/1720637
100 ## $a20090731d2007 k y0pory0103 ba
101 0# $aeng
102 ## $aPT
105 ## $aa m 001yy
106 ## $ar
200 1# $aFundamental studies on sugar syrups towards the development of the traditional confectionery industry$bTexto policopiado]$erheological behaviour, caramelisation and modeling$fMafalda Aguiar de Carvalho Magalhães Quintas Baylina$gorient. Cristina Luisa Miranda Silva
210 #9 $a[Porto$cs.n.],$d2007
215 ## $aXI, 211 f.$cil.$d30 cm
215 ## $a1 disco óptico (CD-ROM) em caixa$cil.$d13 x 14 x 1 cm
305 ## $aEd. impressa e em CD-ROM
320 ## $aContém bibliografia
328 #0 $bTese dout.$cBiotechnology (Food Science and Engineering)$eEscola Superior de Biotecnologia, Univ. Católica Portuguesa$d2007
675 ## $a664.14(043)$vBN$zpor$90$31361695
675 ## $a547.4(043)$vBN$zpor$90$31237243
675 ## $a641.85(469)(043)$vBN$zpor$90$31392408
700 #1 $aBaylina,$bMafalda Aguiar de Carvalho Magalhães Quintas$31387361
702 #1 $aSilva,$bCristina Luísa Miranda$4727$3113248
712 02 $aUniversidade Católica Portuguesa.$bEscola Superior de Biotecnologia$4295$3114744
801 #0 $aPT$bBN$gRPC
966 ## $lBN$mDEM$sS.A. 43994 P.
966 ## $lBN$mFGMON$sS.A. 127586 V.$x1