Analisi dei componenti aromatici presenti negli alimenti. (1a parte)
- Other title
- Analyse des composés aromatiques présents dans les produits alimentaires. 1ère partie
(fr)
Analysis of aromatic compounds in foodstuffs. Part 1 (en) - Author
- DUCCI, L; SCOTTI, A
- Conference name
- Convegno nazionale su Controllo ed analisi chimica nel settore alimentare (1987)
- Source
Prodotto chimico & aerosol selezione. 1987, Vol 28, Num 12, pp 7-13
- CODEN
- PCASBW
- ISSN
- 0032-9673
- Scientific domain
- Chemical industry parachemical industry
- Publisher
- Spigo e Turco, Firenze-Scandicci
- Publication country
- Italy
- Document type
- Conference Paper
- Language
- Italian
- Keyword (fr)
- Arôme Composé volatil Concentration Extraction Méthodologie
- Keyword (en)
- Aroma Volatile compound Concentration Extraction Methodology
- Keyword (es)
- Aroma Compuesto volátil Concentración Extracción Metodología
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 7363413
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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