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En Japonais

Other title
Principal component analysis of aroma profiles of Tempeh produced by using various starters (en)
Author
SUPRIYANTO; WADA, K; HAYAKAWA, I; FUJIO, Y
Kyushu univ., fac. agriculture, dep. food sci. technology, Higashi-ky Fukuoka 812, Japan
Source

Hakkōkōgaku Kaishi. 1991, Vol 69, Num 5, pp 331-336 ; ref : 18 ref

ISSN
0385-6151
Scientific domain
Food science technology; Biotechnology
Publisher
Nippon Hakkō Kōgakkai, Suita Osaka
Publication country
Japan
Document type
Article
Language
Japanese
Keyword (fr)
Analyse quantitative Arôme Chromatographie phase gazeuse Composition chimique Composé volatil Espace tête Soja Tempeh
Keyword (en)
Quantitative analysis Aroma Gas chromatography Chemical composition Volatile compound Headspace Soybean Tempeh
Keyword (es)
Análisis cuantitativo Aroma Cromatografía fase gaseosa Composición química Compuesto volátil Espacio cabeza Soya Tempeh
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A31 Biotechnology / 002A31D Industrial applications and implications. Economical aspects / 002A31D03 Food processing

Discipline
Biotechnology
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
5123952

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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