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01284nam a22003734i 4500 |
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I-RST000064 |
| 003 |
AR-BlMDP |
| 005 |
20240517123115.0 |
| 008 |
240516s2005 xx a 000 0 spa d |
| 040 |
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|a AR-BlMDP
|b spa
|c AR-BlMDP
|e rda
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| 041 |
0 |
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|a spa
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| 044 |
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|a xx
|
| 100 |
1 |
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|a Giovanelli, O.M.
|u FCAB, depto.AG
|9 15187
|
| 245 |
1 |
0 |
|a Estabilidad fisicoquímica y sensorial en aceites durante la fritura de papa.
|
| 264 |
|
1 |
|a Balcarce, Buenos Aires
|b [editor no identificado]
|c 2005
|
| 336 |
|
|
|a texto
|b txt
|2 rdacontent
|
| 337 |
|
|
|a sin mediación
|b n
|2 rdamedia
|
| 338 |
|
|
|a volumen
|b nc
|2 rdacarrier
|
| 521 |
|
|
|a Material de divulgación
|
| 588 |
|
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|a Congreso Argentino de Ciencia y Tecnología de Alimentos. 10o(Resúmenes) Mar del Plata AR, 2005 may 18-20
|
| 650 |
|
4 |
|a ACEITES
|9 563
|
| 650 |
|
4 |
|a ANALISIS ORGANOLEPTICO
|9 806
|
| 650 |
|
4 |
|a FRITURA
|9 15017
|
| 650 |
|
4 |
|a PAPA
|9 516
|
| 655 |
|
0 |
|a Poster
|9 30724
|
| 700 |
1 |
|
|a Dal Lago, C.C.
|9 16624
|
| 700 |
1 |
|
|a Daniel, P.E.
|9 23238
|
| 700 |
1 |
|
|a Guerra, M.N.
|9 15016
|
| 700 |
1 |
|
|a Monti, M.C.
|9 13689
|
| 700 |
1 |
|
|a Trinchero, J.L.
|9 23031
|
| 856 |
4 |
0 |
|u http://www.inta.gov.ar/balcarce/info/documentos/posters/29/Giovanelli.htm
|
| 942 |
|
|
|c BK
|2 udc
|
| 945 |
|
|
|a 1
|d CRON CRON
|b Pablo López Liotti
|
| 999 |
|
|
|c 27997
|d 27997
|