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Effect of processing on the quality of edible argan oil

Author
MATTHÄUS, Bertrand1 ; GUILLAUME, Dominique2 ; GHARBY, Saïd3 4 ; HADDAD, Aziza3 ; HARHAR, Hicham4 ; CHARROUF, Zoubida4
[1] Max Rubner-Institute, Federal Research Institute for Nutrition and Food, Piusallee 68/76, 48147 Münster, Germany
[2] Institut de Chimie Moléculaire de Reims, UMR 6229, 51 Rue Cognacq Jay, 51100 Reims, France
[3] Laboratoire Contrôle Qualité, Lesieur, Cristal, 1, Rue Caporal Corbi, 20300 Roches Noires, Casablanca, Morocco
[4] Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V-Agdal, 1014, Rabat, Morocco
Source

Food chemistry. 2010, Vol 120, Num 2, pp 426-432, 7 p ; ref : 1/4 p

CODEN
FOCHDJ
ISSN
0308-8146
Scientific domain
Food science technology
Publisher
Elsevier, Kidlington
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Argan oil Lipid oxidation Morocco Organoleptic quality Sensory quality
Keyword (fr)
Aptitude technologique Huile alimentaire Lipide Oxydation Qualité Maroc Afrique
Keyword (en)
Processing quality Edible oil Lipids Oxidation Quality Morocco Africa
Keyword (es)
Aptitud tecnológica Aceite alimentario Lípido Oxidación Calidad Marruecos Africa
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
22753114

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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