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Produzione ed utilizzazione di colture starter fresche nell'industria dei salumi

Other title
Production and use of fresh starter cultures in the salami industry (en)
Author
PAPA, F; GRAZIA, L
Univ. Bologna, sezione microbiologica, dip. protezione valorizzazione agroalimentare, Coviolo 42100, Italy
Source

Industrie alimentari (Pinerolo). 1990, Vol 29, Num 283, pp 537-540, 4 p ; ref : 7 ref

CODEN
INALBB
ISSN
0019-901X
Scientific domain
Food science technology
Publisher
Chiriotti, Pinerolo
Publication country
Italy
Document type
Article
Language
Italian
Keyword (fr)
Biotechnologie Fermenteur Génie industriel alimentaire Microflore Production Produit carné Saucisson Levain
Keyword (en)
Biotechnology Fermenter Food engineering Microflora Production Meat product Dry sausage
Keyword (es)
Biotecnología Fermentador Ingeniería alimentaria Microflora Producción Producto de carne Salchichón
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A31 Biotechnology

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries

Discipline
Agrifood industries Biotechnology
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
19657455

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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