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COMPARISON OF IRON AVAILABILITY USING ANEMIC RATS IN EXTRUDED AND CONVENTIONAL FLOUR

Author
NUNEZ HA; MAGA JA
COLORADO STATE UNIV., DEP. FOOD SCI. NUTRITION,FORT COLLINS CO 80521,USA
Source
SCI.+TECHNOL. ALIMENT.; CHE; DA. 1979; VOL. 12; NO 5; PP. 287-289; BIBL. 12 REF.
Document type
Article
Language
English
Keyword (fr)
BLE FARINE TECHNOLOGIE TRAITEMENT PHYSIQUE EXTRUSION VALEUR NUTRITIVE COMPOSITION CHIMIQUE FER CONTROLE QUALITE METHODE BIOLOGIQUE CEREALE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
TECHNOLOGY PHYSICAL DRESSING EXTRUSION NUTRITIVE VALUE CHEMICAL COMPOSITION IRON QUALITY CONTROL BIOLOGICAL METHOD CEREAL 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
PASCAL8010262780

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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