ETUDE SUR LES HUILES CHAUFFEES. I. PREPARATION ET CARACTERISTIQUES CHIMIQUES DES HUILES D'ARACHIDE, PALME, SOJA ET TOURNESOL CHAUFFEES A 220OC.
- Author
- GUILLAUMIN R; GENTE JAUNIAUX M; BARBATI C
INST. CORPS GRAS (ITERG), PARIS - Source
- REV. FR. CORPS GRAS; FR.; DA. 1977; VOL. 24; NO 10; PP. 477-481; ABS. ANGL. ALLEM. ESP.; BIBL. 12 REF.
- Document type
- Article
- Language
- French
- Keyword (fr)
- CORPS GRAS VEGETAL HUILE ARACHIDE HUILE PALME HUILE SOJA HUILE TOURNESOL CHAUFFAGE DEGRADATION THERMOOXYDANTE ARACHIDE HUILE PALME HUILE SOJA HUILE TOURNESOL HUILE CUISSON COMPOSITION CHIMIQUE HUILE INDUSTRIE CHIMIQUE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- VEGETABLE FAT PEANUT OIL PALM OIL SOYBEAN OIL SUNFLOWER OIL HEATING THERMOOXIDATIVE DEGRADATION CHEMICAL COMPOSITION OIL 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
- PASCAL7860132004
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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