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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/137225
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dc.contributor.authorLuciano, Luanne Gianjoppe-
dc.contributor.authorRall, Vera Lúcia Mores-
dc.date.accessioned2016-04-01T18:44:45Z-
dc.date.accessioned2016-10-25T21:36:51Z-
dc.date.available2016-04-01T18:44:45Z-
dc.date.available2016-10-25T21:36:51Z-
dc.date.issued2012-
dc.identifierhttp://higienealimentar.com.br/edicoes/capacitacao-do-pescador-estrategia-para-a-qualificacao-do-pescado-100.html-
dc.identifier.citationHigiene Alimentar, v. 26, n. 204-205, p. 116-120, 2012.-
dc.identifier.issn0101-9171-
dc.identifier.urihttp://hdl.handle.net/11449/137225-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/137225-
dc.format.extent116-120-
dc.language.isopor-
dc.sourceCurrículo Lattes-
dc.titleQualidade microbiológica de peixes e frutos do mar comercializados em Botucatu, SPpt
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationUnespUniversidade Estadual Paulista, Departamento de Microbiologia e Imunologia, Instituto de Biociências de Botucatu-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofHigiene Alimentar-
dc.identifier.lattes4147899091047166-
dc.identifier.lattes9011008510414576-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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