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http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=5094815

En Japonais

Other title
Changes in chemical components in sweet corn (cv. Golden Earlipak) kernels during maturation (en)
Author
MIYANISHI, T; TUTIMOTO, S; OGURA, M; IIO, T
Ajinomoto Co. Inc., food products development lab., Kawasaki-ku Kawasaki 210, Japan
Source

Nippon Shokuhin Kogyo Gakkai-Shi. = Journal of the Japanese Society for Food Science and Technology. 1991, Vol 38, Num 9, pp 758-764 ; 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)
Composition chimique Céréale Flaveur Glucide Humidité Maturation Maïs Protéine Précurseur
Keyword (en)
Chemical composition Cereal Flavor Carbohydrate Humidity Ripening Corn Proteins Precursor
Keyword (es)
Composición química Cereal Flavor Glúcido Humedad Maduración Maiz Proteina Precursor
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
5094815

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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