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EFFECT OF A DI-THERMAL STORAGE REGIME ON QUALITY AND NUTRITIONAL CHANGES AND ENERGY CONSUMPTION OF FROZEN BOXED BEEF

Author
MOLEERATANOND W; ASHBY BH; KRAMER A; BERRY BW; LEE W
UNIV. MARYLAND, FOOD TRRF LAB./COLLEGE PARK MD 20742/USA
Source
J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 3; PP. 829-837; 6 P.; BIBL. 17 REF.
Document type
Article
Language
English
Keyword (fr)
BOEUF CONGELATION ENTREPOSAGE PRODUIT CONGELE EMBALLAGE QUALITE PROPRIETE ORGANOLEPTIQUE VALEUR NUTRITIVE VIANDE PRODUIT CARNE ENERGIE ETUDE ECONOMIQUE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
FREEZING WAREHOUSING FROZEN PRODUCT QUALITY ORGANOLEPTIC PROPERTIES NUTRITIVE VALUE MEAT MEAT PRODUCT ENERGY ENERGY SOURCES ECONOMIC STUDY 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
PASCAL8110409168

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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