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AN APPLICATION OF THE ULTRASONIC PULSE ECHO TECHNIQUE TO THE MEASUREMENT OF CRISPNESS OF BISCUITS

Author
POVEY MJW; HARDEN CA
UNIV. LEEDS, PROCTOR DEP. FOOD SCI./LEEDS LS2 9JT/GBR
Source
J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1981; VOL. 16; NO 2; PP. 167-175; BIBL. 14 REF.
Document type
Article
Language
English
Keyword (fr)
TEXTURE ULTRASON APPLICATION MESURE BISCUIT TECHNOLOGIE ALIMENTAIRE
Keyword (en)
TEXTURES ULTRASOUND APPLICATION MEASUREMENT BISCUIT 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
PASCAL8110349216

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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