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EFFECT OF COMPOSITION AND TEMPERATURE ON THE SCOOPING QUALITIES OF ICE CREAM

Other title
EFFET DE LA COMPOSITION ET DE LA TEMPERATURE SUR LES QUALITES DE PRELEVEMENT A LA CUILLER DE LA CREME GLACEE (fr)
Author
PEARSON AM; DEMAN JM; VOISEY PW; BIGGS DA
DEP. FOOD SCI., UNIV. GUELPH, GUELPH, ONT.
Source
CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1974; VOL. 7; NO 3; PP. 230-231
Document type
Article
Language
English
Keyword (fr)
CREME GLACEE COMPOSITION CHIMIQUE QUALITE 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
PASCAL7538001943

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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