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FORMATION OF MONOCARBONYL COMPOUNDS IN CHICKEN TISSUE

Author
MOERCK KE; BALL HR JR
NORTH CAROLINA STATE UNIV. DEP. FOOD SCI., RALEIGH NC 27650, USA
Source
J. AGRIC. FOOD CHEM.; USA; DA. 1979; VOL. 27; NO 3; PP. 514-519; BIBL. 37 REF.
Document type
Article
Language
English
Keyword (fr)
POULET ALTERATION CONSERVATION VOLAILLE PRODUIT CARNE CONTROLE QUALITE CHROMATOGRAPHIE PHASE GAZEUSE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
CHICKEN ALTERATION POULTRY MEAT PRODUCT QUALITY CONTROL GAS CHROMATOGRAPHY 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
PASCAL7910475103

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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