| 000 | 00734nas a2200229 4500 | ||
|---|---|---|---|
| 001 | BR9605058 | ||
| 003 | BR-BrBNA | ||
| 005 | 20231205095344.0 | ||
| 007 | ta | ||
| 008 | 230509b bl.|||p| |||| 00| 00por d | ||
| 040 |
_aBR-BrBNA _bpor _cBiblioteca Nacional de Agricultura |
||
| 041 | _a(En) | ||
| 072 | _aQ05 | ||
| 100 | 1 | _aMadruga, M.S. | |
| 100 | 1 | _aMottram, D.S. | |
| 245 | 1 | _aThe effect of ph and inosine-5 -monophosphate (5 -imp)on the formation of heterocyclic aroma volatiles in cooked meat | |
| 650 | _aCarne | ||
| 650 | _aAroma | ||
| 773 | 0 |
_tCiencia e Tecnologia de Alimentos (Brazil) _xISSN 0101-2061 _g(Dec 1995), v. 15(3) p. 284-287 _wBR9605058 |
|
| 909 |
_a202311 _bLúcia _c55 _dLúcia Elande |
||
| 942 |
_2AGRIS _n0 _cANA |
||
| 999 |
_c150205 _d150205 |
||