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COMPARISON OF METHODS OF FRESHNESS ASSESSMENT OF WET FISH. I. SENSORY ASSESSMENTS OF BOXED EXPERIMENTAL FISH

Other title
COMPARAISON DES METHODES D'EVALUATION DE LA FRAICHEUR DU POISSON FRAIS (REFRIGERE). I. ANALYSES SENSORIELLES DU POISSON EXPERIMENTAL EN CAISSES (fr)
Author
BURT JR; GIBSON DM; JASON AC; SANDERS HR
TORRY RES. STN., ABERDEEN AB9 8DG
Source
J. FOOD TECHNOL.; G.B.; DA. 1975; VOL. 10; NO 6; PP. 645-656; BIBL. 9REF.
Document type
Article
Language
English
Keyword (fr)
POISSON CONTROLE QUALITE ANALYSE SENSORIELLE PROPRIETE ORGANOLEPTIQUE POISSON PRECISE CABILLAUD 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
PASCAL7638008889

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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