Etiqueta de registo: 01184nam 2200277 450
001 2122800
003 http://id.bnportugal.gov.pt/bib/catbnp/2122800
100 ## $a20230207d2022 k y0pory01030103ba
101 0# $aeng$dpor
102 ## $aPT
105 ## $aa m 000yy
106 ## $ar
200 1# $aImprovement of olive oil flavor and bioctive composition by optimizing industrial extraction using taste sensor devices$fÍtala Maria Gouveia Marx$gorient. António M. C. L. Peres, Susana Casal, José A. C. Pereira
210 #9 $aPorto$c[s.n.],$d2022
215 ## $aXXVI, 222 p.$cil.$d30 cm
328 ## $aTese dout. Pharmaceutical Sciences (Nutrition and Food Chemistry), Fac. de Farmácia, Univ. do Porto, 2022
675 ## $a547.56(043)$vBN$zpor$31235899
675 ## $a664.3(043)$vBN$zpor$31389942
700 #1 $aMarx,$bÍtala Maria Gouveia$31871927
702 #1 $aPeres,$bAntónio Manuel Coelho Lino$4727$3794984
702 #1 $aVicente,$bSusana Isabel Pereira Casal$4727$31211628
702 #1 $aPereira,$bJosé A. C.$4727$31871937
801 #0 $aPT$bBN$gRPC
966 ## $lBN$mFGMON$sS.A. 184391 V.$x1
971 ## $cfatima$d20230207
972 ## $e0$z0$d20230523$vmsebas
973 ## $cigoulao$d20230510