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CONSTITUTION OF CONFECTIONERY PRODUCTS ANT THE EFFECTS OF PROCESSING. FURTHER CONSIDERATIONS OF THE PROBLEMS OF ANALYSING SUGAR.

Author
D'ALTON G
Source
CONFECT. PRODUCT.; G.B.; DA. 1976; VOL. 42; NO 9; PP. 421-425
Document type
Article
Language
English
Keyword (fr)
PRODUIT CONFISERIE COMPOSITION CHIMIQUE GLUCIDE ANALYSE QUALITATIVE DOSAGE METHODOLOGIE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
CONFECTIONERY PRODUCT CHEMICAL COMPOSITION SUGARS QUALITATIVE ANALYSIS ANALYTICAL DETERMINATION METHODS 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
PASCAL7710218705

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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