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COMPARISON OF NON-FERMENTED AND FERMENTED HAMS FORMED WITH MUSCLE STIPS, CUBES AND GROUND MEAT

Author
TERLIZZI FM; ACTON JC; SKELLEY GC
CLEMSON UNIV., DEP. FOOD SCI.,CLEMSON SC 29631,USA
Source
SCI.+TECHNOL. ALIMENT.; CHE; DA. 1980; VOL. 13; NO 3; PP. 131-133; BIBL. 19 REF.
Document type
Article
Language
English
Keyword (fr)
JAMBON MATIERE PREMIERE TECHNOLOGIE VIANDE HACHEE COULEUR TEXTURE PH QUALITE PRODUIT CHARCUTERIE PRODUIT CARNE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
HAM RAW MATERIALS TECHNOLOGY MINCED MEAT COLOR TEXTURES QUALITY PORK PRODUCT MEAT PRODUCT 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
PASCAL8010452661

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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