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DETERMINING FAT, PROTEIN AND WATER CONTENT OF PASTRY PRODUCTS BY THE NIR TECHNIQUE

Author
KAFFKA KJ; NORRIS KH; ROSZA KISS M
CENT. FOOD RES. INST./BUDAPEST 1022/HUN
Source
ACTA ALIMENT. (BP.); ISSN 0139-3006; HUN; DA. 1982; VOL. 11; NO 2; PP. 199-217; BIBL. 6 REF.
Document type
Article
Language
English
Keyword (fr)
PATES ALIMENTAIRES CONTROLE QUALITE SPECTROMETRIE IR PROCHE LIPIDE PROTEINE EAU DOSAGE PRODUIT CEREALIER ALIMENT METHODE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
NOODLES QUALITY CONTROL NEAR INFRARED SPECTROMETRY LIPIDS PROTEINS WATER ANALYTICAL DETERMINATION CEREAL PRODUCT 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
PASCAL82X0245514

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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