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Palm oil and soybean oil as fry fats: sensory acceptability of a deep-fat fried Nigerian snack food

Author
EDIONWE, A. O1 ; KIES, C
[1] Coll. St. Benedict, St. Joseph MN, United States
Source

Plant foods for human nutrition (Dordrecht). 1993, Vol 44, Num 2, pp 105-110 ; ref : 13 ref

ISSN
0921-9668
Scientific domain
Food science technology
Publisher
Springer, Heidelberg
Publication country
Germany
Document type
Article
Language
English
Keyword (fr)
Amuse gueule Friture Huile palme Huile soja Propriété organoleptique
Keyword (en)
Snack(food) Frying Palm oil Soybean oil Organoleptic properties
Keyword (es)
Comida ligera Freimiento Aceite palma Aceite soya Propiedad organoléptica
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
3934090

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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