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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