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A MODEL SYSTEM FOR CURD FORMATION AND MELTING PROPERTIES OF CALCIUM CASEINATES

Author
HOKES JC; MANGINO ME; HANSEN PMT
OHIO AGRIC. RES. DEVELOPMENT CENT./WOOSTER OH/USA
Source
J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 4; PP. 1235-1249; 7 P.; BIBL. 9 REF.
Document type
Article
Language
English
Keyword (fr)
CASEINE COAGULATION ETUDE SUR MODELE PROPRIETE PHYSIQUE CAILLE(LAIT) POINT FUSION ALIMENT PRODUIT LAITIER TECHNOLOGIE ALIMENTAIRE
Keyword (en)
CASEIN COAGULATION MODEL STUDY PHYSICAL PROPERTIES CURD MELTING POINT FOOD DAIRY PRODUCT 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
PASCAL82X0384737

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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