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COMPARISON OF ENZYMIC, GAS-LIQUID CHROMATOGRAPHIC, AND HIGH PERFORMANCE LIQUID CHROMATOGRAPHIC METHODS FOR DETERMINING SUGARS AND ORGANIC ACIDS IN STRAWBERRIES AT THREE STAGES OF MATURITY

Author
REYES FGR; WROLSTAD RE; CORNWELL CJ
OREGON STATE UNIV., DEP. FOOD SCI. TECHNOL./CORVALLIS OR 97331/USA
Source
J.-ASSOC. OFF. ANAL. CHEM.; ISSN 0004-5756; USA; DA. 1982; VOL. 65; NO 1; PP. 126-131; BIBL. 19 REF.
Document type
Article
Language
English
Keyword (fr)
FRAISE(FRUIT) MATURATION CONTROLE QUALITE GLUCIDE DOSAGE ACIDE ORGANIQUE METHODE ENZYMATIQUE CHROMATOGRAPHIE PHASE GAZEUSE CHROMATOGRAPHIE PHASE LIQUIDE ALIMENT FRUIT TECHNOLOGIE ALIMENTAIRE
Keyword (en)
STRAWBERRY MATURATION QUALITY CONTROL ANALYTICAL DETERMINATION ORGANIC ACIDS GAS CHROMATOGRAPHY LIQUID CHROMATOGRAPHY FOOD METHOD 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
PASCAL82X0141544

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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