THE INFLUENCE OF THE SELECTION OF RAW MATERIALS ON THE REHEATING VALUE OF CANNED MEAT AND LARD. A MODEL STUDY
- Other title
- INFLUENCE DU CHOIX DES MATIERES PREMIERES SUR L'INDICE DE RECHAUFFAGE DE VIANDE EN BOITE ET DE SAINDOUX. ETUDE SUR MODELE (fr)
- Author
- WOJCIECHOWSKI J; PEZACKI W
INST. TECHNOL. FOOD ANIM. ORIGIN, ACAD. AGRIC., 60-623 POZNAN - Source
- ACTA ALIMENT. POLON.; POLOGNE; DA. 1975; VOL. 1; NO 2; PP. 145-152; ABS. POL.; BIBL. 8REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- VIANDE CONSERVE TECHNOLOGIE STERILISATION 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
- PASCAL7638003799
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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