EFFECT OF COMPOSITION ON THE THERMAL PROPERTIES OF MEAT EMULSIONS
- Author
- TIMBERS GE; RANDALL CJ; RAYMOND DP
AGRIC. CANADA, ENG. STATIST. RES. INST./OTTAWA ON K1A 0C6/CAN - Source
- CAN. INST. FOOD SCI. TECHNOL. J.; ISSN 0315-5463; CAN; DA. 1982; VOL. 15; NO 3; PP. 191-195; ABS. FRE; BIBL. 12 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- VIANDE HACHEE COMPOSITION CHIMIQUE PROPRIETE PHYSIQUE PROPRIETE THERMIQUE PRODUIT CARNE ALIMENT TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- MINCED MEAT CHEMICAL COMPOSITION PHYSICAL PROPERTIES THERMAL PROPERTIES MEAT PRODUCT FOOD 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
- PASCAL82X0384767
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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