Pascal and Francis Bibliographic Databases

Help

Export

Selection :

Permanent link
http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=PASCAL7538005577

FORMATION OF SOLUBLE CASEIN IN WHEY PROTEIN-FREE MILK HEATED AT HIGH TEMPERATURE

Other title
FORMATION DE CASEINE SOLUBLE DANS DU LAIT SANS PROTEINE DU SERUM, CHAUFFE A HAUTE TEMPERATURE (fr)
Author
AOKI T; SUZUKI H; IMAMURA T
DEP. FOOD CHEM. TECHNOL., FAC. FISH. ANIM. HUSB., HIROSHIMA UNIV., FUKUYAMA, HIROSHIMA, JAP.
Source
MILCHWISSENSCHAFT; DTSCH.; DA. 1974; VOL. 29; NO 10; PP. 589-594; ABS. ALLEM.; BIBL. 23 REF.
Document type
Article
Language
English
Keyword (fr)
LAIT ECREME STERILISE UHT CASEINE DENATURATION PROTEINE 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
PASCAL7538005577

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

Searching the Web