EDIBLE GELATIN. TYPES, PROPERTIES, USE AND APPLICATION IN THE FOOD INDUSTRY.
- Author
- SCHRIEBER R
DEUTSCHE GELATINE-FABRIKEN STOESS & CO. GMBH, EBERBACH/BADEN - Source
- GORDIAN; DTSCH.; DA. 1976; VOL. 76; NO 1718; PP. 356-364 (5P.)
- Document type
- Article
- Language
- English
- Keyword (fr)
- GELATINE PROPRIETE PHYSIQUE ADDITIF ADDITIF PRECISE MODIFICATEUR TEXTURE UTILISATION TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- GELATIN PHYSICAL PROPERTIES ADDITIVE TEXTURAL AGENT USE FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7710155733
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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