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Sull' omogeneizzazione del ketchup: aspetti chimico-fisici e tecnologici

Other title
Homogenization of ketchup: physico-chemical and technological aspects (en)
Author
CASTALDO, D; LEONI, C; DE SIO, F; FASANARO, G; RILLO, L; VILLARI, G
Stn. sper. industria conserve alimentari, Angri, Italy
Source

Industria Conserve. 1990, Vol 65, Num 2, pp 122-126, 5 p ; ref : 13 ref

CODEN
ICOPAF
ISSN
0019-7483
Scientific domain
Food science technology
Publisher
Faenza Editrice, Faenza
Publication country
Italy
Document type
Article
Language
Italian
Keyword (fr)
Aptitude technologique Entreposage Homogénéisation Ketchup Propriété physicochimique Propriété rhéologique
Keyword (en)
Keeping quality Warehousing Homogenization Ketchup Physicochemical properties Rheological properties
Keyword (es)
Aptitud tecnológica Almacenamiento Homogeneización Ketchup Propiedad fisicoquímica Propiedad rheológica
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
19394229

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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