| Tag | Ind1 | Ind2 | Code | Value |
|---|
| 001 | | | | 0001928 |
| 005 | | | | 20150430053844.0 |
| 035 | | | a | 20080117110236 |
| 100 | | | a | 20080407d2008 k y0porb0103 ba |
| 101 | 0 | | a | por |
| 102 | | | a | PT |
| 200 | 1 | | a | Effect of drying on anthocyanins of Theobroma cacao L. seeds |
| | f | J. B. Sabugosa Madeira... [et al.] |
| 210 | | | a | [S.l. |
| | c | s.n. |
| | d | 2002?] |
| 215 | | | a | [4] f. |
| | d | 35 cm |
| 305 | | | a | Sep. de: 2nd International Congress on Pigments in Food : Functionalities of Pigments in Food, Lisbon, 11-14 June 2002, p. 303-306 |
| 307 | | | a | A medida apresentada refere-se à lombada da capa em que se encontram acondicionados os documentos |
| 606 | | | 2 | Agrovoc |
| | a | Theobroma cacao |
| 675 | | | a | 633.7 |
| | v | BN |
| | z | por |
| 701 | | 1 | 4 | 070 |
| | a | Madeira |
| | b | J. B. Sabugosa |
| 701 | | 1 | 4 | 070 |
| | a | Almeida |
| | b | M. H. G. |
| 701 | | 1 | 4 | 070 |
| | a | Leitão |
| | b | M. C. A. |
| 701 | | 1 | 4 | 070 |
| | a | Fragoso |
| | b | R. A. |
| 701 | | 1 | 4 | 070 |
| | a | Leitão |
| | b | A. E. B. |
| 701 | | 1 | 4 | 070 |
| | a | Santo |
| | b | S. Espírito |
| 801 | | 0 | a | PT |
| | b | IICT |
| | c | 20080407 |
| | g | RPC |
| 920 | | | | n |
| 921 | | | | a |
| 922 | | | | m |
| 923 | | | | |
| 924 | | | | |
| 925 | | | | |
| 930 | | | d | CEPTA 539/1 |
| 930 | | | d | CEPTA 539/2 |
| 931 | | | | 20080407 |
| 932 | | | | d |
| 933 | | | | 2008 |
| 934 | | | | |
| 935 | | | | k |
| 936 | | | | y |
| 937 | | | | 0 |
| 938 | | | | ba |
| 966 | | | 0 | 2 |
| | a | CEPTAL539_3 |
| | l | IICT MJM |
| | n | 2 |
| | s | CEPTA 539/1 |
| 966 | | | 0 | 2 |
| | a | CEPTAL539_4 |
| | l | IICT MJM |
| | n | 2 |
| | s | CEPTA 539/2 |