Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.creator | Ansorena-Artieda, D. (Diana) | - |
| dc.creator | Pascual, M. (M.) | - |
| dc.creator | Echarte, A. (Andrea) | - |
| dc.creator | Olle, R. (Rebeca) | - |
| dc.creator | Astiasarán, I. (Iciar) | - |
| dc.date.accessioned | 2014-12-10T15:06:41Z | - |
| dc.date.available | 2014-12-10T15:06:41Z | - |
| dc.date.issued | 2013 | - |
| dc.identifier.citation | Ansorena D, Pascual M, Echarte A, Ollé R, Astiasarán I. La bollería disminuye su contenido en ácidos grasos trans. Tecnifood 2013;112-115 | es_ES |
| dc.identifier.issn | 1138-9028 | - |
| dc.identifier.uri | https://hdl.handle.net/10171/37158 | - |
| dc.language.iso | spa | es_ES |
| dc.publisher | Sweet Press | es_ES |
| dc.rights | info:eu-repo/semantics/openAccess | es_ES |
| dc.subject | Ácidos grasos trans | es_ES |
| dc.subject | Bollería | es_ES |
| dc.subject | Organización Mundial de la Salud | es_ES |
| dc.subject | Industria alimentaria | es_ES |
| dc.title | La bollería disminuye su contenido en ácidos grasos trans | es_ES |
| dc.title.alternative | The trans fatty acid content in baked good drops | es_ES |
| dc.type | info:eu-repo/semantics/article | es_ES |
| dc.relation.publisherversion | http://sweetpress.com/tecnoalimentacion/tecnifood/la-bolleria-disminuye-su-contenido-en-acidos-grasos-trans/ | es_ES |
Files in This Item:
Statistics and impact
Items in Dadun are protected by copyright, with all rights reserved, unless otherwise indicated.
