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COMPARISON OF MICROWAVE AND CONVENTIONAL BAKING OF POTATOES IN RELATION TO NITROGENOUS CONSTITUENTS AND MINERAL COMPOSITION

Author
KLEIN LB; MONDY NI
CORNELL UNIV., INST. FOOD SCI./ITHACA NY 14853/USA
Source
J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 6; PP. 1874-1880; 5 P.; BIBL. 23 REF.
Document type
Article
Language
English
Keyword (fr)
TECHNOLOGIE CUISSON HYPERFREQUENCE COMPOSITION CHIMIQUE AZOTE ELEMENT MINERAL ALIMENT LEGUME POMME DE TERRE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
TECHNOLOGY FIRING MICROWAVE CHEMICAL COMPOSITION NITROGEN MINERAL FOOD VEGETABLE 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
PASCAL82X0060170

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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