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DETERMINATION OF THERMAL PROCESS SCHEDULES FOR ACIDIFIED PAPAYA

Author
NATH N; RANGANNA S
CENT. FOOD TECHNOL. RES. INST./MYSARE 570013/IND
Source
J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 1; PP. 201-211; 7 P.; BIBL. 34 REF.
Document type
Article
Language
English
Keyword (fr)
PAPAYE TRAITEMENT THERMIQUE TRAITEMENT PHYSIQUE PRODUIT CONSERVE ENZYME FRUIT STERILISATION TECHNOLOGIE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
PAPAYA HEAT TREATMENT PHYSICAL DRESSING CANNED PRODUCT ENZYMES FRUIT STERILIZATION TECHNOLOGY 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
PASCAL8110202027

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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