ETUDE SUR L'ETAT PHYSIQUE DU SACCHAROSE APRES LYOPHILISATION. I. ETAT PHYSIQUE DES SOLUTIONS DE SACCHAROSE AUX TEMPERATURES INFERIEURES A 0OC.
- Author
- MOHAMED MATHLOUTI
LAB. BIOL. PHYSICO-CHIM., I.B.A.N.A., DIJON - Source
- INDUSTR. ALIMENT. AGRIC.; FR.; DA. 1974; VOL. 91; NO 7-8; PP. 841-845; ABS. ALLEM. ANGL.; BIBL. 17 REF.
- Document type
- Article
- Language
- French
- Keyword (fr)
- OSIDE CRISTALLISATION METHODE EN SOLUTION SACCHAROSE LYOPHILISATION PROPRIETE PHYSIQUE CRISTALLOGRAPHIE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- CRISTALLOGRAPHY FOOD SCIENCES
- Keyword (es)
- CRISTALOGRAFIA TECNOLOGIA
- Classification
- Pascal
- 001 Exact sciences and technology / 001B Physics / 001B60 Condensed matter: structure, mechanical and thermal properties / 001B60A Structure of solids and liquids; crystallography
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries Physics of condensed state : structure, mechanical and thermal properties
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7540021561
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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