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EFFECT OF A PROTECTED LIPID SUPPLEMENT ON FLAVOR PROPERTIES OF SHEEP MEATS

Other title
EFFET D'UN SUPPLEMENT DE LIPIDES PROTEGES SUR LES PROPRIETES DE FLAVEUR DE VIANDES DE MOUTON (fr)
Author
FORD AL; PARK RJ; MCBRIDE RL
CSIRO, DIV. FOOD RES., P.O. BOX 12, CANNON HILL, QUEENSL., AUST. 4170
Source
J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 2; PP. 236-239; BIBL. 16 REF.
Document type
Article
Language
English
Keyword (fr)
AGNEAU MOUTON PROPRIETE ORGANOLEPTIQUE COMPOSITION CHIMIQUE OVIN ALIMENTATION ACIDE GRAS PRODUIT CARNE 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
PASCAL7538014970

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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