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Studio sull'ossidazione dei lipidi nello zucchino surgelato in relazione ai pretrattamenti termici. Nota II

Other title
Study on the lipidic fraction oxidation of deep-frozen vegetable marrox with regard to thermic pre-treatment. II (en)
Author
GASPAROLI, A; FEDELI, E; PIZZOCARO, F
Stn. sper. industrie degli dei Grassi, Milano, Italy
Source

Rivista Italiana delle Sostanze Grasse. 1990, Vol 67, Num 5, pp 253-256, 4 p ; ref : 1 ref

CODEN
RISGAD
ISSN
0035-6808
Scientific domain
Food science technology; Biotechnology; Chemical industry parachemical industry
Publisher
Arti Grafiche Stephano Pinelli, Milano
Publication country
Italy
Document type
Article
Language
Italian
Keyword (fr)
Blanchiment Citrouille Conservation aliment Entreposage frigorifique Lipide Légume Oxydation Produit congelé Traitement thermique
Keyword (en)
Bleaching Pumpkin Food preservation Refrigerated storage Lipids Vegetable Oxidation Frozen product Heat treatment
Keyword (es)
Blanqueado Calabaza Conservación alimento Almacenamiento frigorífico Lípido Legumbre Oxidación Producto congelado Tratamiento térmico
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
19293895

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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