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UNTERSUCHUNGEN ZUR FETTSAEUREZUSAMMENSETZUNG VON KAKAOBUTTER.

Other title
RECHERCHES SUR LA COMPOSITION EN ACIDES GRAS DU BEURRE DE CACAO (fr)
Author
FINCKE A
LEBENSMITTELCHEM. INST., BUNDESVERBANDES, KOELN
Source
GORDIAN; DTSCH.; DA. 1976; VOL. 76; NO 1717; PP. 324-327 (3P.); ABS. ANGL.; BIBL. 3 REF.
Document type
Article
Language
German
Keyword (fr)
CACAO FEVE CACAO BEURRE COMPOSITION CHIMIQUE ACIDE GRAS TECHNOLOGIE ALIMENTAIRE
Keyword (en)
CHEMICAL COMPOSITION FATTY ACIDS 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
PASCAL7710358469

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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