CARACTERISTIQUES D'IDENTIFICATION ET DE QUALITE DE L'HUILE D'OLIVE DE LA PRODUCTION DE 1973/1974.
- Source
- GRASAS Y ACEITES; ESP.; DA. 1976; VOL. 27; NO 3; PP. 161-167; ABS. ESP. ANGL. ALLEM.; BIBL. 19 REF.
- Document type
- Article
- Language
- French
- Keyword (fr)
- CORPS GRAS VEGETAL HUILE OLIVE STRUCTURE MOLECULAIRE TRIGLYCERIDE COMPOSITION CHIMIQUE ACIDE GRAS STEROL PORTUGAL OLIVE HUILE CONTROLE QUALITE INDUSTRIE CHIMIQUE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- VEGETABLE FAT OLIVE OIL MOLECULAR STRUCTURE TRIGLYCERIDE CHEMICAL COMPOSITION FATTY ACIDS STEROL PORTUGAL QUALITY CONTROL CHEMICAL INDUSTRY FOOD SCIENCES
- Keyword (es)
- INDUSTRIA QUIMICA TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries Chemical engineering
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7760023851
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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