MODIFICAZIONI INDOTTE DALLA COTTURA NEGLI OLI VEGETALI E NEI SUBSTRATI
- Other title
- MODIFICATIONS INDUITES PAR LA CUISSON DANS LES HUILES VEGETALES ET DANS LES SUBSTRATS (fr)
- Author
- GASPAROLI A; FEDELI E
STN. SP. OLI GRASSI/MILANO/ITA - Source
- RIV. ITAL. SOSTANZE GRASSE; ITA; DA. 1980; VOL. 57; NO 5; PP. 235-239; BIBL. 28 REF.
- Document type
- Article
- Language
- Italian
- Keyword (fr)
- CORPS GRAS VEGETAL CUISSON MODIFICATION CHIMIQUE POLYMERISATION COMPOSITION CHIMIQUE ACIDE GRAS STEROL INSAPONIFIABLE FRITURE HUILE MAIS ALTERATION OXYDATION ALIMENT INDUSTRIE CHIMIQUE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- VEGETABLE FAT CHEMICAL MODIFICATION POLYMERIZATION CHEMICAL COMPOSITION FATTY ACIDS STEROL UNSAPONIFIABLE FRYING CORN OIL ALTERATION OXIDATION FOOD CHEMICAL INDUSTRY FOOD SCIENCES
- Keyword (es)
- INDUSTRIA QUIMICA TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries Chemical engineering
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL8130061848
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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Istex access
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Europe PubMed Central access
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