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Produccion de concentrado de proteina de pescado : informe y actas de la reunión de um grupo de expertos ONUDI/FAO, Rabat, 8-12 Diciembre 1969
by Organization de las Naciones Unidas para el Desarrollo Industrial
Publication:
Nueva York
1972
Naciones Unidas
. 2 vol. (40 ; XIV, 190 p.)
24 cm
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2.
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Fish handling & processing
by ed. G. H. O. Burgess ...[et al.]
Publication:
Edinburg
1965
Her Majesty's Stationery Office
. XV, 389, [1] p.
25 cm
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3.
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Phyto-estrogens : exposure, bioavailability, health benefits and safety concerns : proceedings
by Third European COST Workshop on "Bioactive plant cell wall components in nutrition and health" in Dorwerth, Netherland, 17 to 18 April 1998 ; edited by Sandra Bausch-Goldbohm, Alwine Kardinaal, Francisca Serra
Publication:
Luxembourg
1999
Office for Official Publications of the European Communities
. XVI, 148 p.
25 cm
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4.
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Seafood Technology on Sustainable, Innovative and Healthy Seafood : proceedings
by Second International Congress on Seafood Technology on Sustainable, Innovative and Healthy Seafood, University of Alaska, Anchorage, USA, 10-13 May 2010, colaboration of the FAO Fisheries and Aquaculture Department | edited by John Ryder, Lahsen Ababouch and Murat Balaban ; FAO
Publication:
Rome
2012
FAO
. VIII, 238 p.
30 cm
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5.
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Acta polytechnica scandinavica
by Consumer-Packaged Frozen Foods
Publication:
Copenhagen
1962
[s.n.]
. 53 p., 4 f
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6.
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Regulamento da inspecção industrial e sanitária de produtos de origem animal
by Ministério da Agricultura, Departamento Nacional de Produção Animal, Divisão de Inspecção de Produtos de Origem Animal
Publication:
Rio de Janeiro : Ministério da Agricultura : Serviço de Informação Agrícola
1953
. 342 p.
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7.
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Caractérisation d'enzymes protéolytiques du tube digestivf du squale chagrin de l'Atlantique, Centrophorus squamosus
by Benoît Ronsin ; orientação Irineu Batista
Publication:
Lisboa
1998
IPIMAR
. (12), 50 p.
30 cm
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8.
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The chemical constitution of natural fats
by T. P. Hilditch
Publication:
New York
1956
John Wiley & Sons Inc.
. XIX, 664 p.
25 cm
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9.
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Interacções em geles de proteínas, polissacarídeos e iões cálcio
by Carla Pires, Irineu Batista
Publication:
Lisboa
2001
Instituto de Investigação das Pescas e do Mar
. 13 p.
30 cm
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10.
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Harina de pescado como alimento complementario animal y como fertilizante
Publication:
Vigo
[1935]
Massó Hermanos, S. A.
. 32 p.
25 cm
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11.
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Utilização de microalgas no tratamento de efluentes da industria alimentar e caracterização da biomassa
by L. Gouveia, N. M. Bandarra, M. Tomé, M. Monteiro, H. L. Fernandes
Publication:
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12.
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Advances in seafood byproducts : 2002 conference proceedings
by International Seafood Byproduct Conference, 2nd, November 10-13, 2002, Anchorage, Alaska, USA ; Peter J. Bechtel, editor
Publication:
Fairbanks, Alaska
2003
University of Alaska Fairbanks
. X, 566 p.
24 cm
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13.
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Marine and freswater products handbook
by Edited by Roy E. Martin ...[et al.]
Publication:
Lancaster
2000
Technomic
. XVIII, 964 p.
29 cm
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14.
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Effect of oxigen absorber on the shelf life of gilthead seabream (Sparus aurata)
by Amparo Gonçalves, Rogério Mendes, Maria Leonor Nunes
Publication:
[S.l.]
2004
Haworth Press
. [11] p.
22 cm
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15.
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Methods to determine the freshness of fish in researchand industry = Méthodes d'evaluation de la fraîcheur du poisson dans l'industrie et la recherche
by Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" = Compte-rendu de la réunion finale de l'Action Concertée "Evaluation de la fraîcheur du poisson. AIR3CT94 2283, Nantes Conference, France, November 12-14, 1997 ; FAIR programme of the European Commission DGXIV Fisheries ; coord. Gudrun Olafsdóttir ...[et al.]
Publication:
Paris
[1997?]
International Institute of Refrigeration = Institut International du Froid
. 396 p.
24 cm
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16.
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SEQUID : a new method for measurement of the quality of seafood
by Edited by M. Kent ...[et al.]
Publication:
Aachen
2005
Shaker Verlag
. [6], XII, 216 p.
21 cm
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17.
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Alimentos congelados | tecnologia y comercialización
by Karl Herrmann | trad. Carlos Bernaldo de Quirós ; rev. Roberto Martín Sarmiento
Publication:
Zaragoza
Editorial Acribia
1977
. 285 p.
, traduzido do alemão com o título "Tiefgefrorene Lebensmittel", edit. Paul Parey, Berlin y Hamburgo, 1970. Este trabalho pode ser encontrado na colecção com o título "Grundlagen und Forschritte der Lebensmitteluntersuchung", nº 12
22 cm
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18.
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Food enzimes [selected papers] | the first series of simposia on foods hel at Oregon State College
by a Symposium on Foods : Enzimes, held at Oregon State College, sptember 9 and 10, 1959 | edited by H. W. Schultz
Publication:
Connecticut
AVI
1960
. XII, 144 p.
23 cm
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19.
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Conservation de la viande & du poisson
by C. Bidault | pref. E. LeClainche
Publication:
Paris
Librairie J.-B. Baillière et Fils
1927
. 528, XL p.
, Enciclopédia de quimica industrial
24 cm
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20.
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Continuous processing of fats | An economic and technological survey of present trends in the vegetable and fish oil industries
by M. K. Schwitzer
Publication:
Londres
Leonard Hill
1952
. XIX, 354 p., 6 f. desdobráveis
22 cm
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