INFLUENCE DE LA CHUTE DE PRESSION LORS DU SECHAGE DES LEGUMES SUR LEURS QUALITES ET LEURS PROPRIETES HYGROSCOPIQUES
- Author
- KRETOV IT
VORONEZHSKIJ TEKHNOL. INST. - Source
- IZVEST. VYSSH. UCHEBN. ZAVED., PISHCH. TEKHNOL.; SUN; DA. 1978; NO 3; PP. 166-168; BIBL. 4 REF.
- Document type
- Article
- Language
- Russian
- Keyword (fr)
- LEGUME DESHYDRATE TECHNOLOGIE PROPRIETE PHYSIQUE REHYDRATATION CUISSON BETTERAVE CAROTTE POMME DE TERRE COMPOSITION CHIMIQUE GLUCIDE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- TECHNOLOGY PHYSICAL PROPERTIES REHYDRATION BEET POTATOE CHEMICAL COMPOSITION SUGARS 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
- PASCAL7910015043
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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Istex access
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