Registos Bibliográficos associados ao registo de autoridade |
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Etiqueta de registo: 00849cam 2200217 450 001 1028254 003 http://id.bnportugal.gov.pt/bib/catbnp/1028254 005 20000925131700.0 100 ## $a20000718d1999 k y0pory0103 ba 101 0# $aeng$dpor 102 ## $aPT 105 ## $aa m 001yy 106 ## $ar 200 1# $aIncorporation and survival of Bifidobacterium Lactis and Lactobacillus Acidophilus
as the sole starter for cheese manufacture$bTexto policopiado]$emicrobiological, biochemical and technological considerations$fAna Maria Pereira Gomes 210 #9 $a[Lisboa$cs.n.],$d1999 215 ## $a2 v.$cil.$d30 cm 320 ## $aContém bibliografia 328 ## $aTese mestr. Biotecnologia, Univ. Cat. Portuguesa, 1999 675 ## $a57(043)$vBN$zpor$3337754 700 #1 $aGomes,$bAna Maria Pereira$3955339 966 ## $b001$d[1º v.]$lBN$mFGMON$sS.A. 93308 V.$x1 966 ## $b001$d[2º v.]$lBN$mFGMON$sS.A. 93309 V.$x1
Etiqueta de registo: 00000nam 2200025 450 001 2035592 003 http://id.bnportugal.gov.pt/bib/catbnp/2035592 100 ## $a20191205d2018 k y0pory01030103ba 101 0# $aeng$dpor 102 ## $aPT 105 ## $aa m 000yy 106 ## $ar 200 1# $aDevelopment and characterization of bioactive edible films and coatings by incorporation
of functional bacteria$fJoana Odila Mendes Sá Pereira$gorient. Maria Manuela Estevez Pintado, Maria Manuela Estevez Gomes 210 #9 $aPorto$c[s.n.],$d2018 215 ## $aXVIII, 194 p.$cil.$d30 cm 328 #1 $aTese dout. Biotechnology (Food Science and Engineering), Escola Superior de Biotecnologia,
Univ. Católica Portuguesa, 2018 675 ## $a579.67(043)$vBN$zpor$31221024 675 ## $a66.0(043)$vBN$zpor$3323726 700 #1 $aPereira,$bJoana Odila Mendes Sá$31770163 702 #1 $aPintado,$bMaria Manuela Estevez$4727$3955341 702 #1 $aGomes,$bAna Maria Pereira$4727$3955339 801 #0 $aPT$bBN$gRPC 966 ## $lBN$mFGMON$sS.A. 173688 V.$x1
Etiqueta de registo: 00000nam 2200025 450 001 2020583 003 http://id.bnportugal.gov.pt/bib/catbnp/2020583 100 ## $a20190426d2018 k y0pory01030103ba 101 0# $aeng$dpor 102 ## $aPT 105 ## $aa z 000yy 106 ## $ar 200 1# $aProduction of yogurt under high pressure - effect on fermentative process and yogurt
characteristics$dProdução de iogurte sobre alta pressão - efeito no processo fermentativo e nas características
do iogurte$fRita Pinheiro Lopes$gorient. cient. Jorge Manuel Alexandre Saraiva, Ivonne Delgadillo Giraldo, Ana Maria
Pereira Gomes 210 #9 $aAveiro$c[s.n.],$d2018 215 ## $a[16], X, 144 p.$cil.$d30 cm 328 #1 $aTese dout. Química Sustentável, Dep. Química, Univ. Aveiro, 2018 510 1# $aProdução de iogurte sobre alta pressão - efeito no processo fermentativo e nas características
do iogurte$zpor 675 ## $a663.1(043)$vBN$zpor$3302914 675 ## $a577.1(043)$vBN$zpor$3335609 700 #1 $aLopes,$bRita Pinheiro$31750742 702 #1 $aSaraiva,$bJorge Manuel Alexandre$4727$3152885 702 #1 $aDelgadillo Giraldo,$bIvonne$4727$31390774 702 #1 $aGomes,$bAna Maria Pereira$4727$3955339 801 #0 $aPT$bBN$gRPC 966 ## $lBN$mFGMON$sS.A. 172431 V.$x1
Etiqueta de registo: 00000nam 2200025 450 001 2077168 003 http://id.bnportugal.gov.pt/bib/catbnp/2077168 100 ## $a20210727d2019 m y0pory01030103ba 101 0# $aeng$dpor 102 ## $aPT 105 ## $aa m 000yy 106 ## $ar 200 1# $aEffect of high-pressure as a non-thermal pasteurisation technology for raw ews' milk
and cheese safety and quality$ecase study on Serra da Estrela Cheese$fAna Rita Santos Inácio$gorient. Ana Maria Pereira Gomes, Jorge Manuel Alexandre Saraiva 210 #9 $aPorto$c[s.n.],$d2019 215 ## $aXXXII, 271 p.$cil.$d29 cm 328 #1 $aTese dout. Food Science and Technology and Nutrition, Univ. Católica Portuguesa, Univ.
de Aveiro, Univ. do Minho, 2019 675 ## $a637.33(043)$vBN$zpor$31827664 700 #1 $aInácio,$bAna Rita Santos$31815538 702 #1 $aGomes,$bAna Maria Pereira$4727$3955339 702 #1 $aSaraiva,$bJorge Manuel Alexandre$4727$3152885 801 #0 $aPT$bBN$gRPC 966 ## $lBN$mFGMON$sS.A. 178632 V.$x1 971 ## $cjbeatriz $d20210727 972 ## $e1$d20211207$visantos 973 ## $ccristinat$d20211203
Etiqueta de registo: 00000nam 2200025 450 001 2125952 003 http://id.bnportugal.gov.pt/bib/catbnp/2125952 100 ## $a20230309d2021 k y0pory01030103ba 101 0# $aeng$dpor 102 ## $aPT 105 ## $aa m 000yy 106 ## $ar 200 1# $aArmazenamento sob pressão de alimentos lácteos como alternativa à refrigeração$dStorage under pressure of dairy foods as an alternative to refrigeration$fRicardo Valente Duarte$gorient. Jorge Manuel Alexandre Saraiva, Ivonne Delgadillo Giraldo, Ana Maria Pereira
Gomes$zeng 210 #9 $aAveiro$c[s.n.],$d2021 215 ## $a[6] f., XV, 224 p.$cil.$d30 cm 328 #1 $aTese dout. Ciência e Tecnologia Alimentar e Nutrição, Universidade de Aveiro, 2021 510 1# $aStorage under pressure of dairy foods as an alternative to refrigeration$zeng 675 ## $a637.1/.3(043)$vBN$zpor$31455937 675 ## $a621.56/.59(043)$vBN$zpor$31269425 700 #1 $aDuarte,$bRicardo Valente$31875670 702 #1 $aSaraiva,$bJorge Manuel Alexandre$4727$3152885 702 #1 $aDelgadillo Giraldo,$bIvonne$4727$31390774 702 #1 $aGomes,$bAna Maria Pereira$4727$3955339 801 #0 $aPT$bBN$gRPC 966 ## $lBN$mFGMON$sS.A. 184594 V.$x1 971 ## $carosa$d20230309 972 ## $e0$z0$d20230606$vmsebas 973 ## $cigoulao$d20230524
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