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|a ag
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|a Domé, C.
|9 24060
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|a Análisis de preferencia y aceptabilidad de un queso de cabra regional madurado elaborado con leche funcional.
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|a páginas 275-276
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| 521 |
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|a Material de investigación
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|a ACIDOS GRASOS POLIINSATURADOS
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|a CONSUMIDORES
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|a QUESO
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|a Antonacci, L.
|9 23920
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|a Carrion Sad, Y.
|9 17004
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| 700 |
1 |
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|a Deamiguez, F.
|9 16967
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| 700 |
1 |
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|a Gagliostro, G.A.
|9 14337
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| 700 |
1 |
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|a Mignino, L.
|9 25258
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| 700 |
1 |
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|a Pereyra, M.A.
|9 14965
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| 773 |
0 |
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|t Congreso Internacional de Ciencia y Tecnología de los Alimentos. 7o(Resúmenes) Córdoba AR, 2018 oct 1-3
|g p.275-276
|x 978-987-45380-9-3
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| 856 |
4 |
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|u http://biblio6.mdp.edu.ar/cgi-bin/koha/opac-retrieve-file.pl?id=71e22f2f051644143f10c3908f3d05f3
|y Descargar pdf
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| 942 |
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|c AN
|2 udc
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| 945 |
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|d José Luis Cífala
|b Pablo López Liotti
|c 4
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| 999 |
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|c 26337
|d 26337
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