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EDIBLE BEEF TALLOW SUBSTITUTION IN WHITE LAYER CAKES

Author
BUNDY KT; ZABIK ME; GRAY JI
MICHIGAN STATE UNIV., DEP. FOOD SCI. HUMAN NUTRITION/EAST LANSING 48824/USA
Source
CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 3; PP. 213-216; BIBL. 11 REF.
Document type
Article
Language
English
Keyword (fr)
GATEAU MATIERE PREMIERE ADDITIF ALIMENTAIRE PRODUIT CUISSON MODIFICATEUR TEXTURE EMULSIONNANT TECHNOLOGIE ALIMENTAIRE
Keyword (en)
CAKE RAW MATERIALS FOOD ADDITIVE BAKERY PRODUCT TEXTURAL AGENT 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
PASCAL8110404582

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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