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COMPARISON OF EXTRACTED PEEL OIL COMPOSITION AND JUICE FLAVOR FOR ROUGH LEMON, PERSIAN LIME, AND A LEMON-LIME CROSS.

Author
SHAW PE; WILSON CW III
CITRUS SUBTROP. PROD. LAB., U.S.D.A., WINTER HAVEN, FLA. 33880
Source
J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1976; VOL. 24; NO 3; PP. 664-666; BIBL. 14 REF.
Document type
Article
Language
English
Keyword (fr)
AGRUME HUILE ESSENTIELLE AGRUME JUS AROME COMPOSE VOLATIL FRUIT CITRUS JAMBHIRI CITRUS LATIFOLIA TECHNOLOGIE ALIMENTAIRE
Keyword (en)
FRUIT 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
PASCAL7710089326

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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