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A THEORETICAL COMPARISON OF LOSSES IN FOODS UNDER FLUCTUATING TEMPERATURE SEQUENCES

Author
LABUZA TP
UNIV. MINNESOTA, DEP. FOOD SCI. NUTRITION,ST. PAUL MN 55108,USA
Source
J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 4; PP. 1162-1168; BIBL. 25 REF.
Document type
Article
Language
English
Keyword (fr)
PRODUIT ALIMENTAIRE ALTERATION FACTEUR THERMIQUE CONSERVATION MODELE MATHEMATIQUE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
FOODSTUFF ALTERATION TEMPERATURE EFFECT MATHEMATICAL MODELS 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
PASCAL8010126430

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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