Source: Metrology in chemistry: a new challenge for the Americas. Unidade: CENA
Subjects: NORMAS TÉCNICAS, ANÁLISE DE ALIMENTOS
ABNT
FERNANDES, Elisabete Aparecida de Nadai e KRUG, Francisco José. Developing reference material for food and agricultural analysis: IAEA-361 Full fat soya flour. Metrology in chemistry: a new challenge for the Americas. Tradução . Rio de Janeiro: Qualitymark, 1998. p. 350 . . Acesso em: 02 jul. 2024.APA
Fernandes, E. A. de N., & Krug, F. J. (1998). Developing reference material for food and agricultural analysis: IAEA-361 Full fat soya flour. In Metrology in chemistry: a new challenge for the Americas (p. 350 ). Rio de Janeiro: Qualitymark.NLM
Fernandes EA de N, Krug FJ. Developing reference material for food and agricultural analysis: IAEA-361 Full fat soya flour. In: Metrology in chemistry: a new challenge for the Americas. Rio de Janeiro: Qualitymark; 1998. p. 350 .[citado 2024 jul. 02 ]Vancouver
Fernandes EA de N, Krug FJ. Developing reference material for food and agricultural analysis: IAEA-361 Full fat soya flour. In: Metrology in chemistry: a new challenge for the Americas. Rio de Janeiro: Qualitymark; 1998. p. 350 .[citado 2024 jul. 02 ]