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A rheological approach to the quantitative assessment of Traditional Balsamic Vinegar quality

Author
FALCONE, Pasquale M1 ; VERZELLONI, Elena1 ; TAGLIAZUCCHI, Davide1 ; GIUDICI, Paolo1
[1] Department of Agricultural and Food Science, University of Modena and Reggio Emilia, J.F. Kennedy, 17, 42100 Reggio Emilia, Italy
Source

Journal of food engineering. 2008, Vol 86, Num 3, pp 433-443, 11 p ; ref : 1/2 p

CODEN
JFOEDH
ISSN
0260-8774
Scientific domain
Food science technology
Publisher
Elsevier, Oxford
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Organic acids Sugars Traditional Balsamic Vinegar Viscosity
Keyword (fr)
Acide organique Qualité Sucre Viscosité Vinaigre balsamique
Keyword (en)
Organic acids Quality Sugar Viscosity
Keyword (es)
Acido orgánico Calidad Azúcar Viscosidad
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
20067880

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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