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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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