EVALUATION OF ALKALI EXTRACTED CHICKEN PROTEIN FOR USE IN LUNCHEON MEATS.
- Other title
- EVALUATION DES PROTEINES DE POULET EXTRAITES PAR LES ALCALIS, EN VUE D'UNE UTILISATION DANS LES "LUNCHEON MEATS". (fr)
- Author
- JELEN P; LAWRENCE RA; CERRONE M
UNIV. ALBERTA, DEP. FOOD SCI./EDMONTON/CAN - Source
- CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL.; ISSN 0315-5463; CAN; DA. 1982; VOL. 15; NO 4; PP. 289-293; ABS. FRE; BIBL. 20 REF.; 2 FIG./4 TABL.
- Document type
- Article
- Language
- English
- Keyword (fr)
- MATIERE PREMIERE VIANDE POULET PROTEINE ANIMALE EXTRACTION APTITUDE TECHNOLOGIQUE TEXTURE PROPRIETE ORGANOLEPTIQUE LUNCHEON MEAT ALCALI CAUSTIQUE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- RAW MATERIALS ANIMAL PROTEIN EXTRACTION KEEPING QUALITY TEXTURE ORGANOLEPTIC PROPERTIES CAUSTIC ALCALI FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Discipline
- Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL83X0140813
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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