COMPARISON OF MICROWAVE AND CONVENTIONAL BAKING OF POTATOES IN RELATION TO NITROGENOUS CONSTITUENTS AND MINERAL COMPOSITION
- Author
- KLEIN LB; MONDY NI
CORNELL UNIV., INST. FOOD SCI./ITHACA NY 14853/USA - Source
- J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 6; PP. 1874-1880; 5 P.; BIBL. 23 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- TECHNOLOGIE CUISSON HYPERFREQUENCE COMPOSITION CHIMIQUE AZOTE ELEMENT MINERAL ALIMENT LEGUME POMME DE TERRE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- TECHNOLOGY FIRING MICROWAVE CHEMICAL COMPOSITION NITROGEN MINERAL FOOD VEGETABLE 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
- PASCAL82X0060170
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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