CARACTERISATION DE L'HUILE D'OLIVE VIERGE PORTUGAISE PAR LA COMPOSITION DES ACIDES GRAS EN POSITION 2 TRIGLYCERIDIQUE
- Author
- DUARTE COSTA AMP DEL; SAMEIIRO EM DE MS; TEIXEIRA MGF
INST. SUP. AGRON., LISBOA 3, PORT. - Source
- GRASAS Y ACEITES; ESP.; DA. 1975; VOL. 26; NO 5; PP. 271-275; ABS. ESP. ANGL. FR. ALLEM.; BIBL. 38 REF.
- Document type
- Article
- Language
- French
- Keyword (fr)
- OLIVE HUILE IDENTIFICATION SPECIFIQUE COMPOSITION CHIMIQUE ACIDE GRAS CONTROLE QUALITE 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
- PASCAL7638005098
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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Europe PubMed Central access
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