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COMPARISON OF SARCOMERE LENGTH MEASUREMENT OF COOKED CHICKEN PECTORALIS MUSCLE BY LASER DIFFRACTION AND OIL IMMERSION MICROSCOPY

Other title
COMPARAISON DE LA MESURE DE LA LONGUEUR DES SARCOMERES DU MUSCLE PECTORAL DE POULET CUIT, PAR DIFFRACTION LASER OU MICROSCOPIE D'IMMERSION (fr)
Author
RUDDICK JE; RICHARDS JF
DEP. FOOD SCI., UNIV. BRITISH COLUMBIA, VANCOUVER, B.C. 8, CAN.
Source
J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 3; PP. 500-501; BIBL. 9 REF.
Document type
Article
Language
English
Keyword (fr)
POULET STRUCTURE ANALYSE QUALITATIVE MICROSCOPIE DIFFRACTION LASER 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
PASCAL7538012962

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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