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A DIFFERENTIAL SCANNING CALORIMETRIC STUDY OF THE STABILITY OF EGG WHITE TO HEAT DENATURATION

Other title
ETUDE POUR CALORIMETRIE DIFFERENTIELLE A BALAYAGE DE LA STABILITE DU BLANC D'OEUF VIS-A-VIS DE LA DENATURATION THERMIQUE (fr)
Author
DONOVAN JW; MAPES CJ; DAVIS JG; GARIBALDI JA
WEST. REG. RES. CENT., A.R.S., BERKELEY, CALIF. 94710
Source
J. SCI. FOOD AGRIC.; G.B.; DA. 1975; VOL. 26; NO 1; PP. 73-83; BIBL. 24 REF.
Document type
Article
Language
English
Keyword (fr)
OEUF BLANC PROPRIETE PHYSIQUE DENATURATION 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
PASCAL7538011753

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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