Effect of chemical modifications on the microstructure of raw batters
- Author
- GORDON, A; BARBUT, S
Univ. Guelph, dep. food sci. animal poultry sci., Guelph ON N1G 2W1, Canada - Source
Food structure. 1991, Vol 10, Num 3, pp 241-253 ; ref : 1 p
- ISSN
- 1046-705X
- Scientific domain
- Food science technology
- Publisher
- Scanning Microscopy International, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- EDTA Hydrogène Peroxyde Interaction hydrophobe Mercaptoalcool Microscopie Modification chimique Méthode analytique Structure Urée Viande
- Keyword (en)
- EDTA Hydrogen Peroxides Hydrophobic interaction Mercaptoalcohol Microscopy Chemical modification Analytical method Structure Urea Meat
- Keyword (es)
- EDTA Hidrógeno Peróxido Mercaptoalcohol Microscopía Modificación química Método analítico Estructura Urea Carne
- 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
- 5218825
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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