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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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