STANDARDISIERUNG DES BACKVERSUCHES FUER HEFETEIGE (RUNDGEBAECK)
- Other title
- NORMALISATION DES ESSAIS DE CUISSON DE PRODUITS DE PATISSERIE A PATE LEVEE (fr)
- Author
- SEIBEL W; LUDEWIG HG; BRETSCHNEIDER F
BFG, DETMOLD - Source
- GETREIDE MEHL BROT; DTSCH.; DA. 1975; VOL. 29; NO 5; PP. 127-130; BIBL. 10 REF.
- Document type
- Article
- Language
- German
- Keyword (fr)
- GATEAU PRODUIT CUISSON ESSAI PANIFICATION VALEUR NUTRITIVE 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
- PASCAL7538014860
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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Istex access
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