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Analisi dei componenti aromatici presenti negli alimenti. (2a parte)

Other title
Analyse des constituants aromatiques présents dans les aliments. (2ème partie) (fr)
Author
DUCCI, L; SCOTTI, A
Conference name
Convegno nazionale su «Controllo ed analisi chimica nel sittore alimentare» (1987)
Source

Prodotto chimico & aerosol selezione. 1988, Vol 29, Num 1-2, pp 42-52 ; ref : 15 ref

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 Chromatographie phase gazeuse Composé volatil Huile essentielle Identification Spectrométrie masse
Keyword (en)
Aroma Gas chromatography Volatile compound Essential oil Identification Mass spectrometry
Keyword (es)
Aroma Cromatografía fase gaseosa Compuesto volátil Aceite esencial Identificación Espectrometría masa
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
7820027

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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