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| LEADER |
01184nam a2200421 i 4500 |
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ta |
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|a Universidad Nacional Agraria
|b spa
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| 907 |
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|a Q04
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| 911 |
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|a AS
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| 978 |
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|a FMR
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| 979 |
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|a 11-09-2007
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| 991 |
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|a PP
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| 991 |
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|a FMR/SEP/07
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| 035 |
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|a 045497
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| 041 |
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|a spa
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| 092 |
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|a PP Q04 D568
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| 100 |
1 |
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|a Diezma Iglesias, B.=700 1
|a Garcia Rebollar, P.
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| 700 |
1 |
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|a Ruiz Altisent, M.
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| 700 |
1 |
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|a Alvarez Carro, C.
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| 245 |
0 |
0 |
|a Instrumental measurent of the texture of hard-boiled egg yolks enriched with different levels of conjugated linoleic acid
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| 773 |
0 |
# |
|k Spanish Journal of Agricultural Research, (España)
|z IáN 1695-971-X
|z IáN 1695-971-X
|g v. 5(3) p.293-303
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| 500 |
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|a Ilus., 20 ref.
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| 520 |
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|a (En, Es)
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| 650 |
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7 |
|a HUEVOS
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| 650 |
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7 |
|a CARACTERISTICAS DEL HUEVO
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| 650 |
|
7 |
|a YEMA DE HUEVO
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| 650 |
|
7 |
|a CALIDAD
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| 650 |
|
7 |
|a PROPIEDADES ORGANOLEPTICAS
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| 650 |
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7 |
|a COMPOSICION QUIMICA
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| 650 |
|
7 |
|a ACIDOS GRASOS
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| 650 |
|
7 |
|a ENSAYO
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| 650 |
|
7 |
|a PRENSADO
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| 650 |
|
7 |
|a FIRMEZA
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| 650 |
|
7 |
|a TEXTURA
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| 650 |
|
7 |
|a ESPAÑA
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| 653 |
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|a ENSAYO DE COMPRESION
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| 653 |
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|a HUEVOS COCIDOS
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| 942 |
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|c BK
|2 agris
|