ETUDE SUR LES CHANGEMENTS DE POIDS DES LEGUMES FRAIS ET SECS A LA CUISSON.
- Author
- PEQUIGNOT G; VINIT F; CHABERT C; BOBARD M; PERLES S
SECT. NUTR. I.N.S.E.R.M., DIV. RECH. MED. SOC., 78110 LE VESINET - Source
- ANN. NUTRIT. ALIMENT.; FR.; DA. 1975; VOL. 29; NO 5; PP. 439-458; ABS. ANGL.; BIBL. 4 REF.
- Document type
- Article
- Language
- French
- Keyword (fr)
- LEGUME CUISSON TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- VEGETABLE 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
- PASCAL7710012735
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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