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dc.contributor | Parés i Oliva, Dolors |
---|---|
dc.contributor | Universitat de Girona. Escola Politècnica Superior |
dc.contributor.author | Pujulà Bech, Júlia |
dc.date | 2012-06 |
dc.date.accessioned | 2012-12-04T23:18:37Z |
dc.date.available | 2012-12-04T23:18:37Z |
dc.date.issued | 2012-12-04T23:18:37Z |
dc.identifier.uri | http://hdl.handle.net/10256/7329 |
dc.format | application/pdf |
dc.language.iso | cat |
dc.relation | Enginyeria Tècnica Agrícola. Indústries Agràries i Alimentàries (ETAIAA) |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 Spain |
dc.rights | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
dc.subject | Porcs -- Indústria i comerç -- Subproductes |
dc.subject | Pastisseria industrial |
dc.subject | Swine -- Industries |
dc.subject | Pastry industry |
dc.title | Desenvolupament d’ingredients funcionals a partir del fraccionament del sèrum de sang porcina |
dc.type | info:eu-repo/semantics/bachelorThesis |
dc.description.abstract |