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CONSTITUTION OF CONFECTIONERY PRODUCTS AND THE EFFECTS OF PROCESSING. CHROMATOGRAPHIC METHODS FOR THE ANALYSIS OF SUGAR.

Author
D'ALTON G
Source
CONFECT. PRODUCT.; G.B.; DA. 1976; VOL. 42; NO 10; PP. 468-470; BIBL. 2 REF.
Document type
Article
Language
English
Keyword (fr)
GLUCIDE DOSAGE CHROMATOGRAPHIE PAPIER CHROMATOGRAPHIE COUCHE MINCE CHROMATOGRAPHIE PHASE GAZEUSE PRODUIT CONFISERIE CONTROLE QUALITE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
SUGARS ANALYTICAL DETERMINATION PAPER CHROMATOGRAPHY THIN LAYER CHROMATOGRAPHY GAS CHROMATOGRAPHY CONFECTIONERY PRODUCT QUALITY CONTROL 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
PASCAL7710306168

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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