Etiqueta de registo: 00254nam 2200025 450
001 2163293
003 http://id.bnportugal.gov.pt/bib/catbnp/2163293
100 ## $a20240409d2023 k y0pory01030103ba
101 0# $aeng$dpor
102 ## $aPT
105 ## $aa m 000yy
106 ## $ar
200 1# $a The cheese rind brownish pigmentation$esource, chemical characterization, bioactivities, and new cheese active packing$fAna Rita Simões Ferraz$gorient. Maria Luísa Mourato de Oliveira Marques Serralheiro, Cristina Maria Baptista Santos Pintado
210 #9 $aLisboa$c[s.n.],$d2023
215 ## $aXXIX, 181 p.$cil.$d30 cm$ecurriculum
328 #1 $aTese de dout. Bioquímica, (Biotecnologia), Fac. de Ciências, Univ. de Lisboa, 2023
675 ## $a547.96/.97(043)$vBN$zpor$31781304
675 ## $a637.3(043)$vBN$zpor$31222869
700 #1 $aFerraz,$bAna Rita Simões$31912843
702 #1 $aSerralheiro,$bMaria Luísa Mourato de Oliveira Marques,$f1957-$4727$3261478
702 #1 $aPintado,$bCristina Maria Baptista Santos$4727$3224131
801 #0 $aPT$bBN$gRPC
856 40 $2Cópia digital disponível no Repositório Universidade de Lisboa$uhttp://hdl.handle.net/10451/64205
966 ## $lBN$mFGMON$sS.A. 188021 V.$x1
971 ## $cabrito$d20240409
972 ## $e0$z0$d20240528$vasantos
973 ## $cigoulao$d20240517