| 000 | 00670naa a2200217 i 4500 | ||
|---|---|---|---|
| 001 | 2000000618 | ||
| 005 | 20190621134823.0 | ||
| 007 | t | ||
| 008 | 000630s1997 deu 00010 eng d | ||
| 100 | 1 | 0 |
_aSavello, P. _98305 |
| 245 | 1 | 0 |
_aReduced yogurt syneresis using ultrafiltration and very-high temperature heating _cby P.A. Savello and R.A. Dargan |
| 653 | _aMicrofiltracion | ||
| 653 | _aProductos lacteos | ||
| 653 | _aYogur | ||
| 653 | _aAlimentos | ||
| 653 | _aTecnologia de los alimentos | ||
| 700 | 1 | 1 |
_aDargan, R.A. _98336 |
| 740 | 0 | 1 | _aMilchwissenschaft |
| 773 | 0 |
_tMilchwissenschaft _g(1997), nº 52(10), p. 573-577 |
|
| 999 |
_c9555 _d9555 |
||
| 830 | 0 | 1 |
_aMilchwissenschaft _910136 |