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MILK GEL STRUCTURE. VI. CHEESE TEXTURE AND MICROSTRUCTURE.

Author
KALAS M
FOOD RES. INST., OTTAWA, ONT., CAN., K1A 0C6
Source
MILCHWISSENSCHAFT; DTSCH.; DA. 1977; VOL. 32; NO 8; PP. 449-458; ABS. ALLEM.; BIBL. 18 REF.
Document type
Article
Language
English
Keyword (fr)
FROMAGE STRUCTURE TEXTURE MICROSCOPIE OPTIQUE MICROSCOPIE ELECTRONIQUE MICROSCOPIE ELECTRONIQUE BALAYAGE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
CHEESE STRUCTURE TEXTURES OPTICAL MICROSCOPY ELECTRON MICROSCOPY SCANNING ELECTRON MICROSCOPY 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
PASCAL7810084150

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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