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Formation of Heterocyclic Amines in Salami and Ham Pizza Toppings During Baking of Frozen Pizza

Author
GIBIS, Monika1 ; WEISS, Jochen1
[1] Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology, Univ. of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany
Source

Journal of food science. 2013, Vol 78, Num 4-6 ; C832-C838 ; ref : 3/4 p

CODEN
JFDSAZ
ISSN
0022-1147
Scientific domain
Food science technology
Publisher
Wiley, Hoboken, NJ
Publication country
United States
Document type
Article
Language
English
Author keyword
baked pizza ham heterocyclic amines salami sensory evaluation
Keyword (fr)
Amine Analyse sensorielle Cuisson au four Ecimage Jambon Produit congelé Salami Pizza Produit carné Produit charcuterie
Keyword (en)
Amine Sensory analysis Baking Topping Ham Frozen product Salami Meat product Pork product
Keyword (es)
Amina Análisis sensorial Cocimiento al horno Desmoche Jamón Producto congelado Salami Producto de carne Producto chacinería
Classification
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
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
27516855

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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