THERMAL DIFFUSIVITY OF MODEL MEAT ANALOG SYSTEMS
- Author
- RIZVI SSH; BLAISDELL JL; HARPER WJ
CLEMSON UNIV., FOOD SCI. DEP./CLEMSON SC 29631/USA - Source
- J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1980; VOL. 45; NO 6; PP. 1727-1731; BIBL. 11 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- VIANDE SUCCEDANE VIANDE GLUTEN PROTEINE TEXTUREE PROTEINE ANIMALE PROTEINE VEGETALE PROPRIETE PHYSIQUE PRODUIT CARNE ETUDE SUR MODELE TRAITEMENT PHYSIQUE TRAITEMENT THERMIQUE TRANSFERT CHALEUR TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- MEAT MEAT SUBSTITUTE GLUTEN TEXTURIZED PROTEIN ANIMAL PROTEIN PLANT PROTEIN PHYSICAL PROPERTIES MEAT PRODUCT MODEL STUDY PHYSICAL DRESSING HEAT TREATMENT HEAT TRANSFER 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
- PASCAL8110163939
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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