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Combustion method for determination of crude protein in meat and meat products

Composiçäo dos alimentos

Creator(s): King-Brink, Marcia

Dates: 1993-01-01/1993-01-01

Data source: Bibliotecas | Instituto Politécnico de Castelo Branco

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Les groupes microbiens d'intérêt laitier

Processamento e conservaçäo dos alimentos

Creator(s): Gordon, Ian

Dates: 1992-01-01/1992-01-01

Data source: Bibliotecas | Instituto Politécnico de Castelo Branco

See details of Les groupes microbiens d'intérêt laitier (KOHA-IPCB:14210)

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Le lait matière première de l'industrie laitière

Vol. 0 : O livro dos principiantes. - 3ª ed. - XVIII, 243 p. - Vol. 1 : Conceitos básicos. - 2ª ed. - XI, 548 p.

Creator(s): Osborne, Adam

Dates: 1987-01-01/1987-01-01

Data source: Bibliotecas | Instituto Politécnico de Castelo Branco

See details of Le lait matière première de l'industrie laitière (KOHA-IPCB:9087)

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