OF STARCHY MATERIALS IN MEAT PREPARATION. V. HEAT PENETRATION IN FISH-MEAT LOAF AT DIFFERENT LEVELS OF BINDER
- Author
- ELOMINA RL; SISON EC
UP COLL. AGRICULT. LOS BANOS LAGUNA, PHL PHL - Source
- PHILIPPINE AGRICULTURIST; PHL; DA. 1977; VOL. 61; NO 3-4; PP. 115-123; BIBL. 16 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- AMIDON ADDITIF ALIMENTAIRE PRECISE MODIFICATEUR TEXTURE POISSON PROPRIETE THERMIQUE PROPRIETE PHYSIQUE PLAT CUISINE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- STARCH TEXTURAL AGENT THERMAL PROPERTIES PHYSICAL PROPERTIES READY TO EAT MEAL 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
- PASCAL7910115451
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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