Etiqueta de registo: 00230nam 2200025 450
001 1778057
003 http://id.bnportugal.gov.pt/bib/catbnp/1778057
100 ## $a20110428d2009 k y0pory0103 ba
101 0# $aeng$dpor
102 ## $aPT
105 ## $aa m 001yy
106 ## $ar
200 1# $aHeavy sulphur compounds and other volatiles in wine$einfluence of grape must composition and contribution of apiculate yeasts$fNathalie Esperanza Oliveira Moreira$gorient. Isabel M. Vasconcelos, Tim Hogg
210 #9 $a[Porto$cs.n.],$d2009
215 ## $aXX, 246 p.$cil.$d30 cm
215 ## $a1 disco óptico (CD-ROM) em caixa$d13 x 15 x 1 cm
305 ## $aEd. impressa e em CD-ROM
320 ## $aContém bibliografia
328 ## $aTese dout. Biotechnology (Food Science and Engineering)), Escola Superior de Biotecnologia, Univ. Católica Portuguesa, 2009
675 ## $a663.24.03(043)$vBN$zpor$31477325
675 ## $a634.84(043)$vBN$zpor$31245352
675 ## $a543.6(043)$vBN$zpor$31292789
700 #1 $aMoreira,$bNathalie Esperanza Oliveira$3925371
702 #1 $aVasconcelos,$bIsabel Maria Soares Brandão de,$f1955-$4727$3257776
702 #1 $aHogg,$bTim$4727$31276033
801 #0 $aPT$bBN$gRPC
966 ## $lBN$mDEM$sS.A. 51024 P.$x1
966 ## $lBN$mFGMON$sS.A. 141409 V.$x1

Etiqueta de registo: 00748cam 2200217 450
001 1010255
003 http://id.bnportugal.gov.pt/bib/catbnp/1010255
005 20000228143600.0
100 ## $a20000114d1998 k y0pory0103 ba
101 0# $apor$deng
102 ## $aPT
105 ## $aa m 001yy
106 ## $ar
200 1# $aInfluência da composição azotada do mosto e da estirpe de levedura nas características aromáticas de vinhos verdes$bTexto policopiado]$fNathalie Esperanza Oliveira Moreira
210 #9 $d1998$c(s.n.)$aLisboa
215 ## $aXII, 195 f.$cil.$d30 cm
320 ## $aBibliografia, f. 139-152
328 ## $aTese mestr. Univ. Cat. Portuguesa, 1998
675 ## $a663.22(043)$vBN$zpor$31230713
675 ## $a543(043)$vBN$zpor$3343067
700 #1 $aMoreira,$bNathalie Esperanza Oliveira$3925371
966 ## $lBN$mFGMON$sS.A. 90949 V.$x1