Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/5270

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dc.contributor.authorPinto, D. B.-
dc.contributor.authorCastro, Inês-
dc.contributor.authorVicente, A. A.-
dc.date.accessioned2006-07-21T16:07:31Z-
dc.date.available2006-07-21T16:07:31Z-
dc.date.issued2006-
dc.identifier.citationINSTITUTE OF FOOD TECHNOLOGISTS ANNUAL MEETING, Florida, USA, 2006 – “2006 IFT Annual Meeting : book of abstracts”. [Chicago] : IFT, 2006. p. 226.eng
dc.identifier.urihttp://hdl.handle.net/1822/5270-
dc.language.isoengeng
dc.publisherInstitute of Food Technologistseng
dc.rightsopenAccesseng
dc.titleThe influence of baking conditions on tocopherols degradation kineticseng
dc.typeconferenceAbstracteng
dc.peerreviewedyeseng
Appears in Collections:CEB - Resumos em Livros de Atas / Abstracts in Proceedings

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