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IICT19281927<>1929
TagInd1Ind2CodeValue
0010001928
00520150430053844.0
035 a20080117110236
100 a20080407d2008 k y0porb0103 ba
1010 apor
102 aPT
2001 aEffect of drying on anthocyanins of Theobroma cacao L. seeds
fJ. B. Sabugosa Madeira... [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. 303-306
307 aA medida apresentada refere-se à lombada da capa em que se encontram acondicionados os documentos
606 2Agrovoc
aTheobroma cacao
675 a633.7
vBN
zpor
701 14070
aMadeira
bJ. B. Sabugosa
701 14070
aAlmeida
bM. H. G.
701 14070
aLeitão
bM. C. A.
701 14070
aFragoso
bR. A.
701 14070
aLeitão
bA. E. B.
701 14070
aSanto
bS. Espírito
801 0aPT
bIICT
c20080407
gRPC
920n
921a
922m
923
924
925
930 dCEPTA 539/1
930 dCEPTA 539/2
93120080407
932d
9332008
934
935k
936y
9370
938ba
966 02
aCEPTAL539_3
lIICT MJM
n2
sCEPTA 539/1
966 02
aCEPTAL539_4
lIICT MJM
n2
sCEPTA 539/2
UMList: 0,0671 sec