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ODOR CONSIDERATIONS IN THE USE OF FRYING OILS

Author
MOUNTS TL
U.S.D.A., AGRIC. RES. SCI. EDUCATION ADMINISTRATION,PEORIA IL 61604,USA
Source
J. AMER. OIL CHEMISTS' SOC.; USA; DA. 1979; VOL. 56; NO 7; PP. 659-663; BIBL. 13 REF.
Document type
Article
Language
English
Keyword (fr)
CORPS GRAS ALIMENTAIRE FRITURE PROPRIETE ORGANOLEPTIQUE ODEUR HUILE SOJA CORPS GRAS VEGETAL CORPS GRAS CUISSON AROME COMPOSE VOLATIL SOJA HUILE INDUSTRIE CHIMIQUE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
EDIBLE FAT FRYING ORGANOLEPTIC PROPERTIES ODOR SOYBEAN OIL VEGETABLE FAT FAT BODY CHEMICAL INDUSTRY FOOD SCIENCES
Keyword (es)
INDUSTRIA QUIMICA TECNOLOGIA
Classification
Pascal
001 Exact sciences and technology / 001D Applied sciences / 001D07 Chemical engineering

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries

Discipline
Agrifood industries Chemical engineering
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
PASCAL8060012379

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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