Pascal and Francis Bibliographic Databases

Help

Export

Selection :

Permanent link
http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=PASCAL8010180900

FORMULATION AND EVALUATION OF A LOW PH EGG SALAD

Author
SIMMONS SE; DE BARTOLUCCI DP; STADEMAN WJ
PURDUE UNIV., DEP. ANIMAL SCI.,WEST LAFAYETTE IN 47907,USA
Source
J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 5; PP. 1501-1509; (5 P.); BIBL. 26 REF.
Document type
Article
Language
English
Keyword (fr)
PLAT CUISINE TECHNOLOGIE CONSERVATION OEUF PH CONTAMINATION BIOLOGIQUE BACTERIE SALMONELLA SEFTENBERG TECHNOLOGIE ALIMENTAIRE
Keyword (en)
READY TO EAT MEAL TECHNOLOGY EGGS BIOLOGICAL CONTAMINATION BACTERIA 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
PASCAL8010180900

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

Searching the Web