DETERMINATION OF THE TECHNOLOGICAL PROPERTIES OF COCOA BUTTER BY MEANS OF DIFFERENTIAL SCANNING CALORIMETRY
- Author
- MERKEN GV; VAECK SV; DEWULF D
MINIST. ECON. AFFAIRS, CENT. LAB./BRUSSELS 1000/BEL - Source
- LEBENSM.-WISS.+TECHNOL.; ISSN 0023-6438; CHE; DA. 1982; VOL. 15; NO 4; PP. 195-198; BIBL. 7 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- BEURRE CACAO APTITUDE TECHNOLOGIQUE PROPRIETE PHYSIQUE CALORIMETRIE DIFFERENTIELLE BALAYAGE CONTROLE QUALITE ALIMENT METHODE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- COCOA BUTTER KEEPING QUALITY PHYSICAL PROPERTIES DIFFERENTIAL SCANNING CALORIMETRY QUALITY CONTROL FOOD METHOD 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
- PASCAL82X0384817
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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