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Filtros : "2004" "Brazilian Archives of Biology and Technology" "Indexado no Current Contents" Removidos: "Geological Oceanography" "IB-BIB" Limpar

Filtros

Artigo de periodico
Majoiod crabs community (Crustacea: Decapoda) from infralittoral rocky/ sandy bottom of Anchieta Island, Ubatuba (2004)
Mantelatto, Fernando Luis Medina; Faria, Fabíola C.R.; Melo, Gustavo Augusto Schmidt de
Source: Brazilian Archives of Biology and Technology. Unidades: MZ, FFCLRP
Assunto: DECAPODA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MANTELATTO, Fernando Luis Medina e FARIA, Fabíola C.R. e MELO, Gustavo Augusto Schmidt de. Majoiod crabs community (Crustacea: Decapoda) from infralittoral rocky/ sandy bottom of Anchieta Island, Ubatuba. Brazilian Archives of Biology and Technology, v. 47, n. 2, p. 273-279, 2004Tradução . . Disponível em: https://doi.org/10.1590/s1516-89132004000200015. Acesso em: 09 ago. 2024.
APA
Mantelatto, F. L. M., Faria, F. C. R., & Melo, G. A. S. de. (2004). Majoiod crabs community (Crustacea: Decapoda) from infralittoral rocky/ sandy bottom of Anchieta Island, Ubatuba. Brazilian Archives of Biology and Technology, 47( 2), 273-279. doi:10.1590/s1516-89132004000200015
NLM
Mantelatto FLM, Faria FCR, Melo GAS de. Majoiod crabs community (Crustacea: Decapoda) from infralittoral rocky/ sandy bottom of Anchieta Island, Ubatuba [Internet]. Brazilian Archives of Biology and Technology. 2004 ; 47( 2): 273-279.[citado 2024 ago. 09 ] Available from: https://doi.org/10.1590/s1516-89132004000200015
Vancouver
Mantelatto FLM, Faria FCR, Melo GAS de. Majoiod crabs community (Crustacea: Decapoda) from infralittoral rocky/ sandy bottom of Anchieta Island, Ubatuba [Internet]. Brazilian Archives of Biology and Technology. 2004 ; 47( 2): 273-279.[citado 2024 ago. 09 ] Available from: https://doi.org/10.1590/s1516-89132004000200015
Artigo de periodico
Measurement of the gassing power of bakers'yeast :: Correlation between the Dough volume and the incubation time. (2004)
Borzani, Walter
Source: Brazilian Archives of Biology and Technology. Unidade: EP
Subjects: ANÁLISE DE DADOS, ENGENHARIA DE ALIMENTOS, FERMENTOS, FERMENTAÇÃO, LEVEDURAS (TÉCNICAS), PÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BORZANI, Walter. Measurement of the gassing power of bakers'yeast :: Correlation between the Dough volume and the incubation time. Brazilian Archives of Biology and Technology, v. 47, n. ju 2004., p. 213-217, 2004Tradução . . Disponível em: https://doi.org/10.1590/s1516-89132004000200008. Acesso em: 09 ago. 2024.
APA
Borzani, W. (2004). Measurement of the gassing power of bakers'yeast :: Correlation between the Dough volume and the incubation time. Brazilian Archives of Biology and Technology, 47( ju 2004.), 213-217. doi:10.1590/s1516-89132004000200008
NLM
Borzani W. Measurement of the gassing power of bakers'yeast :: Correlation between the Dough volume and the incubation time. [Internet]. Brazilian Archives of Biology and Technology. 2004 ;47( ju 2004.): 213-217.[citado 2024 ago. 09 ] Available from: https://doi.org/10.1590/s1516-89132004000200008
Vancouver
Borzani W. Measurement of the gassing power of bakers'yeast :: Correlation between the Dough volume and the incubation time. [Internet]. Brazilian Archives of Biology and Technology. 2004 ;47( ju 2004.): 213-217.[citado 2024 ago. 09 ] Available from: https://doi.org/10.1590/s1516-89132004000200008

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