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DETERMINATION OF THE CAPSAICIN CONTENT IN RAW GREEN PAPRIKA.

Author
KOZMA KOVASC E; KEVEI PICHLER E; LENDVAI E; LENDVAI I
CENT. FOOD RES. INST., H-1022 BUDAPEST, HUNG.
Source
ACTA ALIMENT.; HONGR.; DA. 1977; VOL. 6; NO 1; PP. 1-19; BIBL. 25 REF.
Document type
Article
Language
English
Keyword (fr)
PIMENT CONTROLE QUALITE CAPSAICINE DOSAGE SPECTROPHOTOMETRIE COLORIMETRIE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
CHILLI PEPPER QUALITY CONTROL CAPSAICIN ANALYTICAL DETERMINATION SPECTROPHOTOMETRY COLORIMETRY 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
PASCAL7710442220

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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