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DER EINFLUSS VON DIALDEHYDSTAERKE AUF DIE REHYDRATATION VON PROTEINTEXTURATEN.

Other title
INFLUENCE DE L'AMIDON DIALDEHYDIQUE SUR LA REHYDRATATION DES PROTEINES TEXTUREES (fr)
Author
SCHMANDKE H; MUSCHIOLIK G
ZENTRALINST. ERNAEHR. POTSDAM-REHBRUECKE, AKAD. WISS. D.D.R.
Source
NAHRUNG; DTSCH.; DA. 1977; VOL. 21; NO 7; PP. 617-619; ABS. ANGL. RUSSE; BIBL. 2 REF.
Document type
Article
Language
German
Keyword (fr)
AMIDON DERIVE APTITUDE TECHNOLOGIQUE VIANDE PROTEINE TEXTUREE PROPRIETE PHYSIQUE PRODUIT CARNE ADDITIF ADDITIF PRECISE MODIFICATEUR TEXTURE REHYDRATATION TECHNOLOGIE ALIMENTAIRE
Keyword (en)
STARCH DERIVATIVE KEEPING QUALITY MEAT TEXTURIZED PROTEIN PHYSICAL PROPERTIES MEAT PRODUCT ADDITIVE TEXTURAL AGENT REHYDRATION 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
PASCAL7810235014

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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