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Effect of addition of buffalo milk proteose and proteose-peptone components 3, 5 and 8 on the whippability of cream

Author
MOTI RAM; JOSHI, V. K
N
National dairy res. inst., div. dairy chemistry, Karnal 132 001, India
Source

Journal of food science and technology (Mysore). 1990, Vol 27, Num 5, pp 314-316 ; ref : 15 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)
Contrôle qualité Crème Fouettage Lait bufflonne Propriété physicochimique Protéine Protéose
Keyword (en)
Quality control Cream Whipping Buffalo milk Physicochemical properties Proteins Proteose
Keyword (es)
Control calidad Crema Azotamiento Leche búfalo Propiedad fisicoquímica Proteina Proteosis
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
4993720

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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