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DETERMINATION OF THERMAL PROCESS SCHEDULE FOR TOTAPURI MANGO

Author
NIRANKAR NATH; RANGANNA S
CENT. FOOD TECHNOL. RES. INST./MYSORE 570013/IND
Source
J. FOOD TECHNOL.; GBR; DA. 1980; VOL. 15; NO 3; PP. 251-264; BIBL. 23 REF.
Document type
Article
Language
English
Keyword (fr)
MANGUE TECHNOLOGIE PRODUIT CONSERVE JUS FRUIT STERILISATION TRAITEMENT PHYSIQUE TRAITEMENT THERMIQUE FRUIT TECHNOLOGIE ALIMENTAIRE
Keyword (en)
MANGO TECHNOLOGY CANNED PRODUCT FRUIT JUICE STERILIZATION PHYSICAL DRESSING HEAT TREATMENT FRUIT 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
PASCAL8110033389

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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