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EFFECT OF ACIDIFIED PROCESSING AND STORAGE ON CAROTENOIDS (PROVITAMIN A) AND VITAMIN C IN MUNG BEAN SPROUTS

Author
MEHDI FARHANGI; VALADON LRG
R. HOLLOWAY COLL./EGHAM SURREY TW20 0EX/GBR
Source
J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 5; PP. 1464-1466; BIBL. 18 REF.
Document type
Article
Language
English
Keyword (fr)
HARICOT MUNGO TECHNOLOGIE PRODUIT CONSERVE BLANCHIMENT ENTREPOSAGE VITAMINE CAROTENE ASCORBIQUE ACIDE ALTERATION VALEUR NUTRITIVE COMPOSITION CHIMIQUE ACIDIFICATION GERMINATION LEGUME CAROTENOIDE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
TECHNOLOGY BLEACHING STORAGE CAROTENE ASCORBIC ACID SPOILAGE CHEMICAL COMPOSITION ACIDIFICATION GERMINATION VEGETABLE CAROTENOID 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
PASCAL82X0022199

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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