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Valutazione dei componenti volatili negli oli alimentari : un approccio alla tecnica «Purge and Trap»

Other title
Analyse des composés volatils dans les huiles alimentaires : une approche des techniques de purge et de piégeage (fr)
Evaluation of volatile compounds in edible oils : an approach to purge and trap technique (en)
Author
GASPAROLI, A1 ; FEDELI, E
[1] Stn. sper. industrie oli grassi, Milano, Italy
Conference name
Congresso della Societa Italiana per lo Studio delle Sostanze Grasse. 18 (Selva di 1986)
Source

Rivista Italiana delle Sostanze Grasse. 1987, Vol 64, Num 11, pp 453-460

CODEN
RISGAD
ISSN
0035-6808
Scientific domain
Food science technology; Biotechnology; Chemical industry parachemical industry
Publisher
Arti Grafiche Stephano Pinelli, Milano
Publication country
Italy
Document type
Conference Paper
Language
Italian
Keyword (fr)
Composé volatil Dosage Huile végétale Identification
Keyword (en)
Volatile compound Assay Vegetal oil Identification
Keyword (es)
Compuesto volátil Dosificación Aceite vegetal Identificación
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries

Discipline
Agrifood industries
Origin
CDIUPA
Database
PASCAL
INIST identifier
7449573

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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