Characterization of the production regions of Chardonnay wines by analysis of free amino acids /
Guardado en:
| Otros Autores: | |
|---|---|
| Formato: | Libro |
| Lenguaje: | Español Inglés |
| Publicado: |
[S.l. :
s. n.],
1999
|
| Materias: | |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 01018cam a2200325 a 4500 | ||
|---|---|---|---|
| 001 | 156707 | ||
| 003 | 4558 | ||
| 005 | 20231121114912.0 | ||
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| 999 | |c 156707 |d 156707 | ||
| 035 | |a (arresunl) | ||
| 040 | |c arresunl |a arresunl |9 OM |b spa |e rda |g JORGE OMAR MACIEL | ||
| 041 | |a eng | ||
| 044 | |a ag | ||
| 082 | 0 | 4 | |a 664 |b C 268 ch |2 22 |
| 245 | 1 | 0 | |a Characterization of the production regions of Chardonnay wines by analysis of free amino acids / |c Virginie Carnevillier ... [et al.]. |
| 260 | 3 | |a [S.l. : |b s. n.], |c 1999 | |
| 300 | |a 1 v. | ||
| 336 | |2 rdacontent |a texto |b txt | ||
| 337 | |2 rdamedia |a sin mediación |b n | ||
| 338 | |2 rdacarrier |a volúmen |b nc | ||
| 500 | |a Cab. port. : | ||
| 541 | |c No se proveyó información | ||
| 650 | 1 | 4 | |9 13111 |a Química de los alimentos |
| 650 | 1 | 4 | |9 13523 |a Bebidas alcohólicas |
| 650 | 1 | 4 | |9 12746 |a Alimentos |
| 650 | 1 | 7 | |a Aminoácidos |9 15937 |
| 650 | 1 | 7 | |a Vinos |9 13276 |
| 700 | 1 | |a Carnevillier, Virginie |9 17107 | |
| 942 | |c 00001 |2 ddc | ||