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IICT19271926<>1928
TagInd1Ind2CodeValue
0010001927
00520150430053843.0
035 a20080117110236
100 a20080117d2008 k y0porb0103 ba
1010 apor
102 aPT
2001 aEffect of red pepper (Capsicum frutescens L) supercritical fluid extracts on the olive oil colour
fCarla Duarte... [et al.]
210 a[S.l.
cs.n.
d2002?]
215 a[4] f.
d35 cm
305 aSep. de: 2nd International Congress on Pigments in Food : Functionalities of Pigments in Food, Lisbon, 11-14 June 2002, p. 373-376
307 aA medida apresentada refere-se à lombada da capa em que se encontram acondicionados os documentos
606 2Agrovoc
aCapsicum frutescens
606 2Agrovoc
aAzeite
675 a635.7
vBN
zpor
675 a634.63
vBN
zpor
701 14070
aDuarte
bCarla
701 14070
aMartins
bMargarida Moldão
701 14070
aGil
bM. Gabriela Bernardo
701 14070
aCosta
bSara Beirão da
701 14070
aLeitão
bEduardo
801 0aPT
bIICT
c20080117
gRPC
920n
921a
922m
923
924
925
930 dCEPTA 538/1
930 dCEPTA 538/2
93120080117
932d
9332008
934
935k
936y
9370
938ba
966 02
aCEPTAL538
lIICT MJM
n2
sCEPTA 538/1
966 02
aCEPTAL538_2
lIICT MJM
n2
sCEPTA 538/2
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