LES CONSTITUANTS DES AROMES DES ALIMENTS.
- Author
- DUBOIS P
STN. TECHNOL. PROD. VEG., I.N.R.A., BV 1540, 21034 DIJON CEDEX - Source
- ANN. NUTRIT. ALIMENT.; FR.; DA. 1976; VOL. 30; NO 2-3; PP. 341-348; ABS. ANGL.; (COLLOQ. COMPORTEMENT ALIMENT. HUM.; PARIS; 1976)
- Document type
- Conference Paper
- Language
- French
- Keyword (fr)
- PRODUIT ALIMENTAIRE AROME COMPOSE VOLATIL ANALYSE SENSORIELLE ANALYSE QUALITATIVE METHODOLOGIE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- FOODSTUFF SENSORIC ANALYSIS QUALITATIVE ANALYSIS 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
- PASCAL7710308236
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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