Etiqueta de registo: 00000nam 2200025 450
001 1914980
003 http://id.bnportugal.gov.pt/bib/catbnp/1914980
100 ## $a20151112d2015 k y0pory01030103ba
101 0# $apor$ceng
102 ## $aPT
105 ## $aa m 000yy
106 ## $ar
200 1# $aEssential oils of herbs and spices in dry-cured meat products$echemical characterization, antimicrobial properties, effect on foodborne pathogens and sensory acceptability in chouriço$fJuan García Díez$gorient. Luís Avelino da Silva Coutinho Patarata, Maria João dos Ramos Fraqueza, Virgílio Alexandre Cardoso e Falco da Costa
210 #9 $aVila Real$c[s.n.],$d2015
215 ## $aXXV, 166 p.$cil.$d30 cm
320 ## $aContém bibliografia
328 #1 $aTese dout. Ciência Veterinária, Univ. de Trás-os-Montes, 2015
675 ## $a664.92(043)$vBN$zpor$31248016
675 ## $a579.6(043)$vBN$zpor$31613935
700 #1 $aGarcía Díez,$bJuan$31626373
702 #1 $aPatarata,$bLuis Avelino da Silva Coutinho$4727$3624149
702 #1 $aFraqueza,$bMaria João dos Ramos$4727$390310
702 #1 $aCosta,$bVirgílio Alexandre Cardoso e Falco da$4727$3812818
801 #0 $aPT$bBN$gRPC
966 ## $lBN$mFGMON$sS.A. 159867 V.$x1