Etiqueta de registo: 00709cam 02200205 04500
001 1752542
003 http://id.bnportugal.gov.pt/bib/porbase/1752542
005 20030621214600.0
010 ## $d200$00
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095 ## $aPTBN00630543
100 ## $a19921117d1992 k y0pory0103 ba
101 0# $aeng
102 ## $aPT
200 1# $aEvolution of histamine, cadaverine, free histidine and free lysine during ripening time of sardine, sardinha pilchardus (W.), from fresh and frozen fish$fG.Ayensa...(et al)
210 ## $a[Lisboa]$c(Instituto Nacional de Investigação e Pescas],$d[1992]?
215 ## $a5 f.
675 ## $a547$vmed$zpor$3288200
701 01 $aAyensa,$bG.$4070$3784439
801 #0 $aPT$bBN$gRPC
977 ## $1547 EVO$2coop$4ESTGFR$6mq1366080$7bc$8coop$9ESTGFR$b793/92$k0
998 ## $aEST15-182