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Tandoori chicken: processing optimized by response surface methodology

Author
NAIR, K. K. S; RAO, D. N; NAGIN CHAND; NAIR, R. B; PUTTARAJAPPA, P; AMLA, B. L
Cent. food technological res. inst., Mysore 570 013, India
Source

Journal of food quality. 1995, Vol 18, Num 2, pp 103-117 ; ref : 18 ref

CODEN
JFQUD7
ISSN
0146-9428
Scientific domain
Food science technology
Publisher
Blackwell Publishing, Oxford
Publication country
United Kingdom
Document type
Article
Language
English
Keyword (fr)
Aliment traditionnel Analyse sensorielle Contrôle microbiologique Contrôle qualité Méthodologie Optimisation Plat cuisiné Préparation culinaire Viande poulet Poulet Tandoori Produit carné
Keyword (en)
Traditional food stuff Sensory analysis Microbiological testing Quality control Methodology Optimization Ready to eat meal Home cooking Chicken meat Meat product
Keyword (es)
Alimento tradicional Análisis sensorial Control microbiológico Control calidad Metodología Optimización Plato cocinado Preparación culinaria Carne pollo Producto de carne
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
3499909

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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