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FORMATION OF FLAVOR COMPONENTS IN ASPARAGUS. II. FORMATION OF FLAVOR COMPONENTS IN COOKED ASPARAGUS.

Author
TRESSL R; BAHRI D; HOLZER M; KOSSA T
TECH. UNIV. BERLIN, LEHRSTUHL CHEM.-TECH. ANAL., D-1000 BERLIN 65, GER.
Source
J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1977; VOL. 25; NO 3; PP. 459-463; BIBL. 20 REF.
Document type
Article
Language
English
Keyword (fr)
ASPERGE AROME COMPOSE VOLATIL ANALYSE QUALITATIVE BIOCHIMIE CUISSON CHROMATOGRAPHIE PHASE GAZEUSE SPECTROMETRIE MASSE LEGUME TECHNOLOGIE ALIMENTAIRE
Keyword (en)
ASPARAGUS QUALITATIVE ANALYSIS BIOCHEMISTRY GAS CHROMATOGRAPHY MASS SPECTROMETRY MASS SPECTROSCOPY VEGETABLE 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
PASCAL7710442251

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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