DER BEITRAG DES BELAGES ZUM ENERGIEWERT DES BELEGTEN BROTES
- Other title
- CONTRIBUTION DE LA GARNITURE A LA VALEUR ENERGETIQUE DES SANDWICHES A BASE DE PAIN (fr)
- Author
- THOMAS B; WOLF E
TECH. UNIV. BERLIN, INST. LEBENSMITTELTECHNOL./BERLIN 1000/DEU - Source
- GETREIDE MEHL BROT (1972); ISSN 0367-4177; DEU; DA. 1981; VOL. 35; NO 1; PP. 13-18; BIBL. 9 REF.
- Document type
- Article
- Language
- German
- Keyword (fr)
- PLAT CUISINE PAIN VALEUR NUTRITIVE ENERGIE PRODUIT CUISSON TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- READY TO EAT MEAL BREAD NUTRITIVE VALUE ENERGY ENERGY SOURCES BAKERY PRODUCT 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
- PASCAL8110193115
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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Europe PubMed Central access
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