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APPLICATION OF ANTHOCYANINES AS COLORANTS FOR MARASCHINO-TYPE CHERRIES

Author
MCLELLAN MR; CASH JN
MICHIGAN STATEUNIV., FOOD SCI. HUMAN NUTRITION DEP., EAST LANSING, MI 48824, USA
Source
J. FOOD SCI.; USA; DA. 1979; VOL. 444; NO 2; PP. 483-487; BIBL. 15 REF.
Document type
Article
Language
English
Keyword (fr)
CERISE COULEUR ADDITIF ALIMENTAIRE ADDITIF ALIMENTAIRE PRECISE COLORANT PIGMENT COMPOSE PHENOLIQUE FRUIT MATIERE PREMIERE ANTHOCYANE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
CHERRY COLOR FOOD ADDITIVE DYES COLORING AGENTS PIGMENTS FRUIT RAW MATERIALS ANTHOCYANIN 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
PASCAL7910386190

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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