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COMPARISON OF ODORS DIRECTLY AND THROUGH PROFILING

Author
DRAVNIEKS A; BOCK FC; POWERS JJ; TIBBETTS M; FORD M
IIT RES. INST., CHICAGO IL 60616, USA
Source
CHEM. SENS. FLAVOR; NLD; DA. 1978; VOL. 3; NO 2; PP. 191-225; BIBL. 44 REF.
Document type
Article
Language
English
Keyword (fr)
AROME COMPOSE VOLATIL ANALYSE QUALITATIVE METHODOLOGIE ANALYSE SENSORIELLE PROPRIETE ORGANOLEPTIQUE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
QUALITATIVE ANALYSIS METHODS SENSORIC ANALYSIS ORGANOLEPTIC PROPERTIES 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
PASCAL7910299209

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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