LES DIFFERENTS ASPECTS DE LA FABRICATION ET DE LA CONSOMMATION DES GLACES, CREMES GLACEES ET SORBETS
- Author
- DAVOUST JACQUES
- Source
- FRA; DA. 1979; 164; 95 P.; 30 CM; BIBL. 9 REF.; TH.: MED./BORDEAUX 2/1979
- Document type
- Thesis
- Language
- French
- Keyword (fr)
- CREME GLACEE TECHNOLOGIE REGLEMENTATION VALEUR NUTRITIVE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- ICE CREAM TECHNOLOGY REGULATION NUTRITIVE VALUE 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
- PASCAL8010176262
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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Istex access
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Europe PubMed Central access
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