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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/38630
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dc.contributor.authorBonassi, I. A.-
dc.contributor.authorCarvalho, JBD-
dc.contributor.authorVillares, J. B.-
dc.date.accessioned2014-05-20T15:28:54Z-
dc.date.accessioned2016-10-25T18:04:07Z-
dc.date.available2014-05-20T15:28:54Z-
dc.date.available2016-10-25T18:04:07Z-
dc.date.issued1982-01-01-
dc.identifierhttp://www.scielo.org.ve/scielo.php?script=sci_issues&pid=0004-0622&lng=es&nrm=iso-
dc.identifier.citationArchivos Latinoamericanos de Nutricion. Caracas: Archivos Latinoamericanos Nutricion, v. 32, n. 4, p. 903-912, 1982.-
dc.identifier.issn0004-0622-
dc.identifier.urihttp://hdl.handle.net/11449/38630-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/38630-
dc.format.extent903-912-
dc.language.isopor-
dc.publisherArchivos Latinoamericanos Nutricion-
dc.sourceWeb of Science-
dc.titleBuffalos milk utilized as a raw-material for preparing mozzarella cheeseen
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationUNIV ESTADUAL PAULISTA,FAC CIENCIAS AGRON,BOTUCATU,SP,BRAZIL-
dc.description.affiliationUnespUNIV ESTADUAL PAULISTA,FAC CIENCIAS AGRON,BOTUCATU,SP,BRAZIL-
dc.identifier.wosWOS:A1982QQ20300007-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofArchivos Latinoamericanos de Nutrición-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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