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EFFECT OF COOKING TEMPERATURES ON VITAMIN A POTENCY OF GHEE

Other title
EFFET DES TEMPERATURES DE CUISSON SUR LA TENEUR EN VITAMINE A DU GHEE (fr)
Author
PANDYA MP; PATEL BM
INST. AGRIC., ANAND, GUJARAT, INDIA
Source
J. INSTIT. CHEMISTS; INDIA; DA. 1972; VOL. 44; NO 5; PP. 160-162; BIBL. 6 REF.
Document type
Serial Issue
Language
English
Keyword (fr)
GHEE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
FOOD SCIENCES
Keyword (es)
TECNOLOGIA
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
PASCAL7338017025

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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