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121.
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Microorganisms in foods. 2 | Sampling for microbiological analysis : Principles and specific applications
by Sponsored by The International Commission on Microbiological Specifications for Foods (ICMSF), of the International Union of Microbiological Societies ; University of Toronto | ed. committee T.A. Roberts (Chairman), F.L. Bryan, J.H.B. Christian, D. Kilsby, J. C. Olson Jr., J.H. Silliker
Publication:
Oxford
Blackwell
1986
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122.
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Ecologia microbiana de los alimentos. Vol.1 | Factores que afectan a la supervivencia de los microorganismos en los alimentos
by Patrocinado por International Commission on Microbiological Specifications for Foods de la International Association of Microbiological Societies | comité ed. J.H. Silliker (chairman), R.P. Elliott (ed. coord.), A.C. Baird-Parker, F.L. Bryan, J.H.B. Christian, D.S. Clark, J.C. Olson Jr., T.A. Roberts
Publication:
Zaragoza
Acribia
1980
. [16], 332 p.
, Título original " Microbial ecology of foods, volume 1: Factors affecting live and death of microorganisms", Academic Press, New York.
24 cm
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123.
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Métodos recomendados para o exame microbiológico de alimentos
by American Public Health Association (APHA). Subcommittee on Methods of the Microbiological Examination of Foods | organizado por J. M. Sharf ; pref. 2ª ed. Howard L. Bodily ; pref. 1ª ed. Ferdinand R. Hassler ; trad. Miguel Falcone
Publication:
São Paulo
Editora Polígono
1996
. IX, 257 p.
, Título original "Recommended methods for the microbiological examination of food", APHF
21 cm
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124.
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Microbiology of frozen foods
by Edited by R. K. Robinson
Publication:
Londres
Elsevier applied science publishers
1985
. X, 290 p.
23 cm
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125.
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Microbiology of fermented foods. Vol. 2
by Edited by Brian J. B. Wood
Publication:
Londres
Elsevier applied science publishers
1985
. XX, 292, [14] p.
23 cm
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126.
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Microbiologie alimentaire. Vol. 1 | Aspect microbiologique de la sécurité et de la qualité alimentaires
by Coord. C. M. Bourgeois, J. F. Mescle, J. Zucca
Publication:
Paris
Technique et documentation (Lavoisier)
1988
. XXV, 419 p.
25 cm
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127.
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O frio na conservação dos alimentos
by Journees du froid, Lisbonne, 21 octbre 1968 | Institut International du Froid
Publication:
Lisboa
[s.n.]
1968
, Mimeografado
29 cm
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128.
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Progress in refrigeration science and technology : proceedings
by International Congress of Refrigeration, 10th, Copenhagen, 1959 | ed. Mogens Jul, Anna Mae Singer Jul ; apresentação Rudolf Plank
Publication:
Oxford
Pergamon
1960
. 3 vol. (XXIV, 632 ; XII, 512 ; XII, 532 p.)
25 cm
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129.
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Progress in refrigeration science and technology : proceedings
by International Congress of Refrigeration, 11th, Munich, 1963 | ed. J. Kuprianoff ; apresentação Rudolf Plank ; pref. J. Kuprianoff
Publication:
Oxford
Pergamon
1965
. 3 vol. (L, 1997 p.)
25 cm
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130.
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Crustaceans : melanosis inhibitors and processing technology
by Rogério Mendes ; partners IPIMAR ...[et al.]
Publication:
[200?]
. 41 p.
30 cm
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131.
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Surimi
by Sunee C. Sonu ; National Marine Fisheries Service, NOAA
Publication:
Terminal Island, California
1986
NOAA
. 122 p.
30 cm
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132.
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Guidelines
by Campden & Chorleywood Food Research Association ; Katholieke Universiteit Leuven, FMC Europe N.V., Escola Superior de Biotecnologia da Universidade Católica Portuguesa
Publication:
Gloucestershire
1997
CCFRA
. 75 p.
30 cm
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133.
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Boas práticas de fabrico para a indústria de conservas de peixe
by Elaboração e concepção Isabel Tato e Benedita Martins ; Serviços de Tecnologia e Inovação da Associação para a Escola Superior de Biotecnologia da Universidade Católica
Publication:
Porto
2000
AESBUC
. 32 p.
30 cm
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134.
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The technology of food preservation
by Norman W. Desrosier
Publication:
Westport, Connecticut
1966, cop. 1959
AVI Publishing Company
. IX, 405 p.
24 cm
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135.
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Relatório. Reunião do Comité Científico e do Conselho Executivo da Associação Internacional dos Fabricantes de Farinhas de Peixe, College Park, M.D. e Washington, D.C (3-8 abril de 1970)
by Alberto Viegas ; Associação Internacional dos Fabricantes de Farinhas de Peixe
Publication:
Lisboa
1970
Centro de Bioceanologia e Pescas do Ultramar
. 1 pasta, (pag. var,)
33 cm
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136.
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Introduction to protein chemistry
by Sidney W. Fox and Joseph F. Foster
Publication:
New York
1957
John Wiley & Sons
. 457 p.
24 cm
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137.
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Improved procedures for designing, evaluating and optimising in-pack thermal processing of foods
by João Freire de Noronha ; orientador M. Hendrickx ; examinadores P. Tobblack, P. J. De Baerdemaeker, W. Dutré, J. Oliveira ; Katholieke Universiteit Leuven, Faculteit Landbouwkundige en Toegepaste Biologische Wetenschappen van de K. U. Leuven
Publication:
Leuven
1996
Katholieke Universiteit Leuven
. 189 p.
24 cm
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138.
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Practical food microbiology and technology
by Harry H. Weiser
Publication:
Westport, Connecticut
1962
The AVI Publishing Company
. 345 p.
23 cm
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139.
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Fundamentals of quality control for the food industry
by Amihud Kramer, Bernard A. Twigg
Publication:
Westport, Connecticut
1966
The AVI Publishing Company
. 541 p.
24 cm
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140.
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A corrosão das embalagens de folha-de-flandres na indústria das conservas de peixe
by José M. Prostes da Fonseca ; Instituto Nacional de Investigação Industrial, Núcleo de Electroquímica e Corrosão
Publication:
[S.l.]
1963
INII
. [18] p.
30 cm
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