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DETERMINATION OF THE TECHNOLOGICAL PROPERTIES OF COCOA BUTTER BY MEANS OF DIFFERENTIAL SCANNING CALORIMETRY

Author
MERKEN GV; VAECK SV; DEWULF D
MINIST. ECON. AFFAIRS, CENT. LAB./BRUSSELS 1000/BEL
Source
LEBENSM.-WISS.+TECHNOL.; ISSN 0023-6438; CHE; DA. 1982; VOL. 15; NO 4; PP. 195-198; BIBL. 7 REF.
Document type
Article
Language
English
Keyword (fr)
BEURRE CACAO APTITUDE TECHNOLOGIQUE PROPRIETE PHYSIQUE CALORIMETRIE DIFFERENTIELLE BALAYAGE CONTROLE QUALITE ALIMENT METHODE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
COCOA BUTTER KEEPING QUALITY PHYSICAL PROPERTIES DIFFERENTIAL SCANNING CALORIMETRY QUALITY CONTROL 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
PASCAL82X0384817

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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