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Rétention du diacétyle par les protéines de pois : incidence de traitements physiques

Other title
Diacetyl retention by pea proteins : incidence of physical treatments (en)
Author
DUMONT, J. P1
[1] INRA Nantes, lab. aliments origine animale, Nantes, France
Conference name
Journées d'études «Sciences des Aliments» (1985)
Source

Sciences des aliments. 1985, Vol 5, pp 85-89 ; h.s. 5 ; ref : 7 ref

CODEN
SCALDC
ISSN
0240-8813
Scientific domain
Food science technology
Publisher
Lavoisier, Paris
Publication country
France
Document type
Conference Paper
Language
French
Keyword (fr)
Biacétyle Complexation Pois Protéine végétale
Keyword (en)
Biacetyl Complexation Pea Plant protein
Keyword (es)
Diacetilo Complexacion Guisante Proteina vegetal
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B14 Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts

Discipline
Agrifood industries
Origin
CDIUPA
Database
PASCAL
INIST identifier
8122866

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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