IPMA eBiblioteca catalog › Details for: Water activity and temperature effects on nonenzymic browning of amino acids in dried squid and simulated model system [Texto fotocopiado]

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Item type	Current location	Call number	Status	Date due	Barcode
Monografias	Biblioteca de Algés	04843-S (Browse shelf)	Available

Separata de: Journ. Food Sci.. - Vol. 56, nº. 3, p. 665-670, 677

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