DAS WASSER/EIWEISS-VERHAELTNIS, EIN QUALITAETSKRITERIUM FUER DIE BEURTEILUNG VON ROHSCHINKEN
- Other title
- LE RAPPORT EAU/PROTEINE, UN CRITERE DE QUALITE POUR L'EVALUATION DES JAMBONS CRUS (fr)
- Author
- WEBER H; HOEPKE HU
TECH. UNIV. BERLIN, INST. LEBENSMITTELTECHNOL./BERLIN 1000/DEU - Source
- FLEISCHWIRTSCHAFT; ISSN 0015-363X; DEU; DA. 1981; VOL. 61; NO 2; PP. 200-205; 5 P.; BIBL. 9 REF.
- Document type
- Article
- Language
- German
- Keyword (fr)
- JAMBON CONTROLE QUALITE METHODE COMPOSITION CHIMIQUE PROTEINE EAU PRODUIT CHARCUTERIE PRODUIT CARNE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- HAM QUALITY CONTROL METHOD CHEMICAL COMPOSITION PROTEINS WATER 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
- PASCAL8110266457
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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