STUDIES ON MUSHROOM FLAVOURS. III. SOME FLAVOUR COMPOUNDS IN FRESH, CANNED AND DRIED EDIBLE MUSHROOMS.
- Other title
- ETUDES DES FLAVEURS DE CHAMPIGNON. III. QUELQUES CONSTITUANTS DE LA FLAVEUR DES CHAMPIGNONS COMESTIBLES FRAIS, EN BOITE OU DESHYDRATES (fr)
- Author
- DIJKSTRA FY
UNIV. TECHNOL., LAB. MICROBIOL., DELFT, NETH. - Source
- Z. LEBENSMITTEL. UNTERS. U. -FORSCH.; DTSCH.; DA. 1976; VOL. 160; NO 4; PP. 401-405; ABS. ALLEM.; BIBL. 8 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- CHAMPIGNON COMESTIBLE AROME COMPOSE VOLATIL LEGUME TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- EDIBLE MUSHROOM 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
- PASCAL7710043718
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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