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http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=PASCAL7810397612

ETUDE RHEOLOGIQUE DE LA COAGULATION DU LAIT.

Author
LAUNAY B; LE DOUHARONT MME; HOURNE MR; PASQUIET MR; VANDEWEGHE J; THIEBAUT L
EC. NATL. SUPER. IND. ALIMENT., C.E.R.D.I.A., MASSY
Source
DGRST-7570583; FR.; DA. 1978; PP. 1-11; (RAPP. FINAL, ACTION CONCERTEE: TECHNOL. ALIMENT. AGRIC.)
Document type
Report
Language
French
Keyword (fr)
LAIT COAGULATION PROPRIETE PHYSIQUE PROPRIETE RHEOLOGIQUE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
MILK COAGULATION PHYSICAL PROPERTIES RHEOLOGICAL PROPERTIES 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
PASCAL7810397612

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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