Ultrasound imaging. A non-destructive method for control of the microbiological quality of aseptically packed foodstuffs
- Other title
- La visualisation des ultrasons. Une méthode non-destructrice pour le contrôle de la qualité microbiologique des produits conditionnés aseptiquement (fr)
- Author
- AHVENAINEN, R1 ; WIRTANEN, G; MANNINEN, M
[1] Tech. res. cent. Finland, food res. lab., Espoo, Finland - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 1989, Vol 22, Num 5, pp 273-278 ; ref : 4 ref
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Crème glacée Méthodologie Potage Sauce
- Keyword (en)
- Ice cream Methodology Soup Sauce
- Keyword (es)
- Helado Metodología Sopa Salsa
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards
- Discipline
- Agrifood industries
- Origin
- CDIUPA
- Database
- PASCAL
- INIST identifier
- 7363313
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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