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THE POSSIBILITIES FOR USING HYDROGENATED, FRACTIONATED OR INTERESTERIFIED MILK FAT IN CHOCOLATE

Author
TIMMS RE; PAREKH JV
C.S.I.R.O., DIVISION FOOD RES./HIGHETT 3190 VICTORIA/AUS
Source
SCI. TECHNOL. ALIMENT.; CHE; DA. 1980; VOL. 13; NO 4; PP. 177-181; BIBL. 14 REF.
Document type
Article
Language
English
Keyword (fr)
CHOCOLAT MATIERE PREMIERE LAIT MATIERE GRASSE APTITUDE TECHNOLOGIQUE UTILISATION TECHNOLOGIE ALIMENTAIRE
Keyword (en)
CHOCOLATE RAW MATERIALS MILK FAT KEEPING QUALITY USE 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
PASCAL8110035707

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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