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COMPARISON OF STABILITY OF THIAMIN SALTS AT HIGH TEMPERATURE AND WATER ACTIVITY

Author
LABUZA TP; KAMMAN JF
UNIV. MINNESOTA, DEP. FOOD SCI. NUTRITION/ST. PAUL MN 55108/USA
Source
J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 2; PP. 664-665; BIBL. 7 REF.
Document type
Article
Language
English
Keyword (fr)
ALIMENT ETUDE SUR MODELE VITAMINE THIAMINE STABILITE PROPRIETE PHYSIQUE ACTIVITE EAU TECHNOLOGIE ALIMENTAIRE
Keyword (en)
FOOD MODEL STUDY STABILITY PHYSICAL PROPERTIES 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
PASCAL82X0212643

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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