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A REVIEW OF THE PHYSICOCHEMICAL APPROACH TO THE ANALYSIS OF THE STRUCTURAL VISCOSITY OF FLUID FRUIT PRODUCTS

Author
MIZRAHI S
TECHNION-ISRAEL INST. TECHNOL., HAIFA, ISR
Source
J. TEXTURE STUD.; NLD; DA. 1979; VOL. 10; NO 1; PP. 67-82; BIBL. 2 P.
Document type
Article
Language
English
Keyword (fr)
FRUIT TEXTURE PROPRIETE PHYSIQUE PROPRIETE RHEOLOGIQUE VISCOSITE METHODOLOGIE ARTICLE SYNTHESE MESURE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
FRUIT TEXTURES PHYSICAL PROPERTIES RHEOLOGICAL PROPERTIES VISCOSITY METHODS REVIEW MEASUREMENT 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
PASCAL8010086610

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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