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http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=5069711

En Japonais

Other title
Proteolysis in semi-dry fermented sausage (en)
Author
KATO, T; TAHARA, T; SUGIMOTO, M; SATO, Y
Aichi prefectural government, food res. inst., Nishi-ku Nagoya Aichi 451, Japan
Source

Nippon Shokuhin Kogyo Gakkai-Shi. = Journal of the Japanese Society for Food Science and Technology. 1990, Vol 37, Num 9, pp 715-721 ; ref : 16 ref

CODEN
NSKGAX
ISSN
0029-0394
Scientific domain
Food science technology
Publisher
Nippon Shokuhin Kogyo Gakkai, Tokyo
Publication country
Japan
Document type
Article
Language
Japanese
Keyword (fr)
Aminoacide Bactérie lactique Contrôle qualité Hydrolyse Produit carné Produit fermenté Protéine Saucisson
Keyword (en)
Aminoacid Lactic acid bacteria Quality control Hydrolysis Meat product Fermented product Proteins Dry sausage
Keyword (es)
Aminoácido Bacteria láctica Control calidad Hidrólisis Producto de carne Producto fermentado Proteina Salchichón
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
5069711

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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