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COMPARISON OF SAMPLE PREPARATION TECHNIQUES FOR GAS CHROMATOGRAPHIC ANALYSIS.

Author
JENNINGS WG; FILSOOF M
DEP. FOOD SCI. TECHNOL., UNIV. CALIFORNIA, DAVIS, CALIF. 95616
Source
J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1977; VOL. 25; NO 3; PP. 440-445; BIBL. 17 REF.
Document type
Article
Language
English
Keyword (fr)
CHROMATOGRAPHIE PHASE GAZEUSE AROME COMPOSE VOLATIL ANALYSE QUALITATIVE DOSAGE METHODOLOGIE PRODUIT ALIMENTAIRE ETUDE SUR MODELE FRUIT PRODUIT CARNE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
GAS CHROMATOGRAPHY QUALITATIVE ANALYSIS ANALYTICAL DETERMINATION METHODS FOODSTUFF MODEL STUDY FRUIT MEAT PRODUCT 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
PASCAL7710442255

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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