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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