Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/64938| Author(s): | Isabel Maria Novo da Silva Gilvaz |
| Title: | Caracterização de cremes pasteleiros industriais versus cremes pasteleiros tradicionais |
| Issue Date: | 2012-10-19 |
| Subject: | Ciências exactas e naturais Natural sciences |
| Scientific areas: | Ciências exactas e naturais Natural sciences |
| URI: | https://repositorio-aberto.up.pt/handle/10216/64938 |
| Document Type: | Dissertação |
| Rights: | openAccess |
| License: | https://creativecommons.org/licenses/by-nc/4.0/ |
| Appears in Collections: | FCUP - Dissertação |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 24301.pdf | Caracterização de cremes pasteleiros industriais versus cremes pasteleiros tradicionais | 3.89 MB | Adobe PDF |  View/Open |
This item is licensed under a Creative Commons License
