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MILK GEL STRUCTURE. II. RELATION BETWEEN FIRMNESS AND ULTRASTRUCTURE OF HEAT-INDUCED SKIM-MILK GELS CONTAINING 40-60% TOTAL SOLIDS

Other title
STRUCTURE DES GELS DE LAIT. II. RELATION ENTRE FERMETE ET ULTRASTRUCTURE DES GELS DE LAIT ECREME THERMO-INDUITS CONTENANT 40-60% D'EXTRAIT SEC TOTAL (fr)
Author
KALAB M; HARWALKAR VR
FOOD RES. INST., AGRIC. CANADA, OTTAWA, ONT., CAN.
Source
J. DAIRY RES.; G.B.; DA. 1974; VOL. 41; NO 1; PP. 131-135; H.T. 3; BIBL. 20 REF.
Document type
Article
Language
English
Keyword (fr)
LAIT GELIFIE STRUCTURE TEXTURE 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
PASCAL7538003555

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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