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Pasterma and beef bouillon: the effect of substituting KCl and K-lactate for sodium chloride

Other title
Pasterma und Rindfleischbouillon: Einfluss der Substitution von Natriumchlorid durch Kaliumchlorid und Kaliumlaktat (de)
Author
ASKAR, A; EL-SAMAHY, S. K; SHEHATA, H. A; TAWFIK, M
Suez Canal univ., fac. agriculture, Ismalia, Egypt
Source

Fleischwirtschaft (Frankfurt). 1993, Vol 73, Num 3, pp 289-292, 7 p ; ref : dissem

CODEN
FLEIA8
ISSN
0015-363X
Scientific domain
Food science technology
Publisher
Deutsche Fachverlag, Frankfurt am Main
Publication country
Germany
Document type
Article
Language
English
Keyword (fr)
Lactique acide Microflore Potassium Chlorure Produit carné Propriété organoleptique Sodium Chlorure Substitut
Keyword (en)
Lactic acid Microflora Potassium Chlorides Meat product Organoleptic properties Sodium Chlorides Substitute
Keyword (es)
Láctico ácido Microflora Potasio Cloruro Producto de carne Propiedad organoléptica Sodio Cloruro Substituto
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
3759319

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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