DIE NACHWEISMOEGLICHKEIT VON WIE BRUEHWURSTBRAET FEIN ZERKLEINERTEM FLEISCH IN MODELLVERSUCHEN
- Other title
- POSSIBILITE D'ANALYSE QUALITATIVE DE LA VIANDE FINEMENT HACHEE COMME LES SAUCISSES A CUIRE DANS DES ESSAIS MODELES (fr)
- Author
- HILDEBRANDT G; JOCKEL J
LANDESANSTALT VETERINAERMED. LEBENSMITTELHYG. BERLIN,BERLIN 1000,DEU - Source
- FLEISCH WIRTSCH.; DEU; DA. 1980; VOL. 60; NO 3; PP. 392-403; (8 P.); BIBL. 6 REF.
- Document type
- Article
- Language
- German
- Keyword (fr)
- VIANDE HACHEE CONTROLE QUALITE HISTOLOGIE PROTEINE IDENTIFICATION SPECIFIQUE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- MINCED MEAT QUALITY CONTROL HISTOLOGY PROTEINS SPECIFIC IDENTIFICATION 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
- PASCAL8010277315
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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