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dc.contributor.authorRizzolo, Anna
dc.contributor.authorForni, Elisabetta
dc.date.accessioned2015-12-30T22:05:16Z
dc.date.accessioned2017-05-01T00:03:22Z
dc.date.available2015-12-30T22:05:16Z
dc.date.available2017-05-01T00:03:22Z
dc.date.created1984
dc.date.issued1984
dc.identifier.urihttp://bibliotecavirtual.corpmontana.com/handle/123456789/1216
dc.language.isoIngleses
dc.subject::Alimentoses
dc.subjectÁcido ascórbicoes
dc.subject::Conservación de alimentoses
dc.titleHPLC assay of ascorbic acid in fresh and processed fruit and vegetableses
dc.typeArtículoes
dc.montana.clasificacionM009260es
dc.negocio.unidadAgrícolaes
dc.publisher.ciudadVeneciaes
dc.publisher.editorialIstituto Sperimentale per la Valorizzazione Tecnologica dei Prodotti Agricolies
dc.montana.revistaFood Chemistry N° 14es


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