EFFECT OF COOLING MILK ON THE HEAT-RELEASE OF HYDROGEN SULPHIDE FROM THE FAT-GLOBULE MEMBRANE
- Other title
- EFFET DU REFROIDISSEMENT DU LAIT SUR LA LIBERATION, SOUS L'ACTION DE LA CHALEUR, DE H2S A PARTIR DE LA MEMBRANE DES GLOBULES GRAS (fr)
- Author
- BADINGS HT; VANDERPOL JJG
NETHERLANDS INST. DAIRY RES., EDE, NETH. - Source
- NETHERL. MILK DAIRY J.; NETHERL.; DA. 1973; VOL. 27; NO 1; PP. 45-53; ABS. NEERL.; BIBL. 11 REF.
- Document type
- Serial Issue
- Language
- English
- Keyword (fr)
- LAIT ALTERATION FLAVEUR GLOBULE GRAS TRAITEMENT PHYSIQUE 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
- PASCAL7338022966
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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