I agree that this site is using cookies. You can find further informations
here
.
X
Login
Merkliste (
0
)
Home
About us
Home About us
Our history
Profile
Press & public relations
Friends
The library in figures
Exhibitions
Projects
Training, internships, careers
Films
Services & Information
Home Services & Information
Lending and interlibrary loans
Returns and renewals
Training and library tours
My Account
Library cards
New to the library?
Download Information
Opening hours
Learning spaces
PC, WLAN, copy, scan and print
Catalogs and collections
Home Catalogs and Collections
Rare books and manuscripts
Digital collections
Subject Areas
Our sites
Home Our sites
Central Library
Law Library (Juridicum)
BB Business and Economics (BB11)
BB Physics and Electrical Engineering
TB Engineering and Social Sciences
TB Economics and Nautical Sciences
TB Music
TB Art & Design
TB Bremerhaven
Contact the library
Home Contact the library
Staff Directory
Open access & publishing
Home Open access & publishing
Reference management: Citavi & RefWorks
Publishing documents
Open Access in Bremen
zur Desktop-Version
Toggle navigation
Merkliste
1 Ergebnisse
1
Desenvolvimento de terminologia descritiva para warmed-over..:
Lage, Moacir Evandro
;
Godoy, Helena Teixeira
;
Bolini, Helena Maria André
...
LAGE, Moacir Evandro; GODOY, Helena Teixeira; BOLINI, Helena Maria André; OLIVEIRA, Raphael Rocha de; OLIVEIRA, Antônio Nonato de; NICOLAU, Edmar Soares; REZENDE, Cíntia Silva Minafra e. Desenvolvimento de terminologia descritiva para warmed-over flavor em carne assada bovina. Ciência Animal Brasileira, Goiânia, v.15, n. 2, p.128-137, abr./jun. 2014. Disponível em: .. , 2014
Link:
http://repositorio.bc.ufg.br/handle/ri/4094
RT Journal T1
Desenvolvimento de terminologia descritiva para warmed-over flavor em carne assada bovina ; Development of descriptive terminology for warmed-over flavor in bovine roast-beef
UL https://suche.suub.uni-bremen.de/peid=base-ftunivfgoias:oai:repositorio.bc.ufg.br:ri_4094&Exemplar=1&LAN=DE A1 Lage, Moacir Evandro A1 Godoy, Helena Teixeira A1 Bolini, Helena Maria André A1 Oliveira, Raphael Rocha de A1 Oliveira, Antônio Nonato de A1 Nicolau, Edmar Soares A1 Rezende, Cíntia Silva Minafra e PB José Henrique Stringhini; Brasil; UFG; Escola de Veterinária e Zootecnia - EVZ (RG) YR 2014 K1 Análise sensorial K1 Oxidação lipídica K1 Sabor desagradável JF LAGE, Moacir Evandro; GODOY, Helena Teixeira; BOLINI, Helena Maria André; OLIVEIRA, Raphael Rocha de; OLIVEIRA, Antônio Nonato de; NICOLAU, Edmar Soares; REZENDE, Cíntia Silva Minafra e. Desenvolvimento de terminologia descritiva para warmed-over flavor em carne assada bovina. Ciência Animal Brasileira, Goiânia, v.15, n. 2, p.128-137, abr./jun. 2014. Disponível em: . LK http://repositorio.bc.ufg.br/handle/ri/4094 DO http://repositorio.bc.ufg.br/handle/ri/4094 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)