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EFFECT OF COPPER ON ASCORBIC ACID CONTENT, REDOX POTENTIAL AND DEVELOPMENT OF OXIDIZED FLAVOR IN MILK OF COWS AND BUFFALOES.

Author
UNNIKRISHNAN V; SETHU RAO D; BHIMASENA RAO M
NATL. DAIRY RES. INST., BANGALORE, INDIA
Source
J. MILK FOOD TECHNOL.; U.S.A.; DA. 1976; VOL. 39; NO 6; PP. 397-400; BIBL. 23 REF.
Document type
Article
Language
English
Keyword (fr)
LAIT LAIT BUFFLONNE ALTERATION FLAVEUR PROPRIETE CHIMIQUE VITAMINE VITAMINE C ASCORBIQUE ACIDE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
MILK BUFFALO MILK CHEMICAL PROPERTIES VITAMIN ASCORBIC ACID 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
PASCAL7710129859

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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