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CONSUMER EVALUATION OF THE INTER-RELATIONSHIPS BETWEEN THE SENSORY COMPONENTS OF COMMERCIAL ORANGE JUICES AND DRINKS

Author
ENNIS DN; KEEPING L; CHIN TING J; ROSS N
UNIV. GUELPH, DEP. FOOD SCI.,GUELPH ONT. N1G 2W1,CAN
Source
J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 4; PP. 1011-1012/1016; BIBL. 5 REF.
Document type
Article
Language
English
Keyword (fr)
ORANGE JUS ORANGE JUS DESHYDRATE ORANGE JUS CONGELE ORANGE JUS CONSERVE EMBALLAGE PROPRIETE ORGANOLEPTIQUE ANALYSE SENSORIELLE AGRUME FRUIT TECHNOLOGIE ALIMENTAIRE
Keyword (en)
ORGANOLEPTIC PROPERTIES SENSORIC ANALYSIS CITRUS FRUIT FRUIT 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
PASCAL8010121860

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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