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Applicazioni chemiometriche allo studio delle correlazioni tra valutazioni sensoriali e dati chimico-fisici di oli extra vergini di oliva

Other title
Chemometric applications to the study of the correlations between sensoriel and chemico-physical evaluations of extra virgin olive oils (en)
Author
TODESCHINI, R; VELATA, A; COZZOLI, O; FEDELI, E; DAGHETTA, A
Univ. Milano, dip. chimica fisica elettrochimica, Italy
Source

Rivista Italiana delle Sostanze Grasse. 1990, Vol 67, Num 11, pp 553-558, 6 p ; ref : 9 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)
Composition chimique Corps gras végétal Etude comparative Huile olive Propriété organoleptique Propriété physicochimique Chémométrie
Keyword (en)
Chemical composition Vegetable fat Comparative study Olive oil Organoleptic properties Physicochemical properties
Keyword (es)
Composición química Cuerpo graso vegetal Estudio comparativo Aceite oliva Propiedad organoléptica Propiedad fisicoquímica
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
19643076

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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