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Effect of deep-frying on cholesterol oxidation in ghee

Author
SURENDRA NATH, B1 ; USHA, M. A1 ; RAMA MURTHY, M. K1
[1] National Dairy Research Institute, Adugodi, Bangalore-560 030, India
Source

Journal of food science and technology (Mysore). 1996, Vol 33, Num 5, pp 425-426 ; ref : 7 ref

CODEN
JFSTAB
ISSN
0022-1155
Scientific domain
Food science technology
Publisher
Association of Food Scientists and Technologists, Mysore
Publication country
India
Document type
Article
Language
English
Keyword (fr)
Aliment traditionnel Cholestérol Chromatographie couche mince Friture en pleine huile Ghee Méthode analytique Oxydation Produit réaction Inde Produit laitier Asie
Keyword (en)
Traditional food stuff Cholesterol Thin layer chromatography Deep-frying Ghee Analytical method Oxidation Reaction product India Dairy product Asia
Keyword (es)
Alimento tradicional Colesterol Cromatografía capa fina Freimiento lleno aceite Ghee Método analítico Oxidación Producto reacción India Producto lácteo Asia
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
2531122

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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