Freeze concentration of dairy products
- Author
- VAN MIL, P. J. J. M; BOUMAN, S
NIZO, Ede 6710 BA, Netherlands - Source
Netherlands milk and dairy journal. 1990, Vol 44, Num 1, pp 21-31, 11 p ; ref : 24 ref
- Document type
- Article
- Language
- English
- Keyword (fr)
- Arôme Concentration Génie industriel alimentaire Lyophilisation Perte masse Produit laitier Propriété organoleptique Qualité
- Keyword (en)
- Aroma Concentration Food engineering Freeze drying Mass loss Dairy product Organoleptic properties Quality
- Keyword (es)
- Aroma Concentración Ingeniería alimentaria Liofilización Pérdida masa Producto lácteo Propiedad organoléptica Calidad
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 19394233
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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