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OIL PRODUCTION BY FERMENTATION OF LACTOSE AND THE EFFECT OF TEMPERATURE ON THE FATTY ACID COMPOSITION

Author
MOON NJ; HAMMOND EG
IOWA STATE UNIV. DEP. FOOD TECHNOL., AMES IA 50011, USA
Source
J. AMER. OIL CHEMISTS' SOC.; USA; DA. 1978; VOL. 55; NO 10; PP. 683-688; BIBL. 18 REF.
Document type
Article
Language
English
Keyword (fr)
LACTOSERUM SOUS PRODUIT MATIERE PREMIERE HUILE LACTOSE FERMENTATION TECHNOLOGIE ALIMENTAIRE
Keyword (en)
WHEY BY PRODUCT RAW MATERIALS OIL LACTOSE FERMENTATION 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
PASCAL7910145436

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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