Acid requirement for pH modification of processed foods
- Author
- MCCARTHY, M. J; HEIL, J. R; KRUEGERMANN, C; DESVIGNES, D
Univ. California, dep. food sci. & technology, Davis CA 95616-8598, United States - Source
Journal of food science. 1991, Vol 56, Num 4, pp 973-976 ; ref : 16 ref
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Acidification Aliment transformé Diffusion Gluconique acide Modèle mathématique pH
- Keyword (en)
- Acidification Processed food Diffusion Gluconic acid Mathematical model pH
- Keyword (es)
- Acidificación Alimento transformado Difusión Glucónico ácido Modelo matemático pH
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 5105925
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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DOI
10.1111/j.1365-2621.1991.tb14619.x 
https://dx.doi.org/10.1111/j.1365-2621.1991.tb14619.x
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