ETUDE SUR L'EVOLUTION DES ACIDES GRAS (C11 A C18) D'UN MOUT DE BRASSERIE AVANT ET EN DEBUT DE FERMENTATION.
- Author
- LABIDI B; BONALY R; DUTEUTRE B; MOLL M
BIOCHIM. MICROBIENNE, 54000 NANCY CEDEX, FR. - Source
- INDUSTR. ALIMENT. AGRIC.; FR.; DA. 1977; VOL. 94; NO 5; PP. 471-480; ABS. ALLEM. ANGL.; BIBL. 9 REF.
- Document type
- Article
- Language
- French
- Keyword (fr)
- BIERE MOUT FERMENTATION BIOCHIMIE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- FERMENTATION BIOCHEMISTRY 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
- PASCAL7710408167
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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