Pascal and Francis Bibliographic Databases

Help

Export

Selection :

Permanent link
http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=PASCAL8110266449

A NEW CONTROL METHOD FOR THE PROTEIN DEGRADATION IN CHEESE

Author
KOSTYRA H; DAMICZ W; POGORZELSKI K
INST. PHYS. FOOD CHEM./OLSZTYN/POL
Source
MILCHWISSENSCHAFT; ISSN 0026-3788; DEU; DA. 1981; VOL. 36; NO 2; PP. 94-97; ABS. GER/FRE/SPA; BIBL. 16 REF.
Document type
Article
Language
English
Keyword (fr)
FROMAGE AFFINAGE CONTROLE QUALITE CONDUCTIVITE ELECTRIQUE CONDUCTIMETRIE PROTEINE PRODUIT LAITIER AMINOACIDE PEPTIDE PROPRIETE PHYSIQUE METHODE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
CHEESE METAL REFINING QUALITY CONTROL ELECTRICAL CONDUCTIVITY CONDUCTOMETRY PROTEINS DAIRY PRODUCT AMINOACID PEPTIDES PHYSICAL PROPERTIES METHOD 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
PASCAL8110266449

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

Searching the Web