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CONSUMER ACCEPTABILITY OF TURKEY FRACTURTERS WITH 0,40 AND 100 PPM NITRITE

Author
SALES CA; BOWERS JA; KROPF D
KANSAS STATE UNIV., DEP. FOODS NUTRITION/MANHATTAN KS 66506/USA
Source
J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 4; PP. 1060-1061; BIBL. 5 REF.
Document type
Article
Language
English
Keyword (fr)
SAUCISSE MATIERE PREMIERE DINDE COULEUR ADDITIF ALIMENTAIRE NITRITE VOLAILLE PRODUIT CHARCUTERIE PRODUIT CARNE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
SAUSAGE RAW MATERIALS TURKEY(BIRD) COLOR FOOD ADDITIVE NITRITES POULTRY 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
PASCAL8110015396

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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