EFFECT OF COOKING AND STORAGE ON NEUTRAL LIPIDS IN BROILER AND QUAIL.
- Other title
- EFFETS DE LA CUISSON ET DU STOCKAGE SUR LES LIPIDES NEUTRES DES VIANDES DE POULET ET DE CAILLE (fr)
- Author
- SHARMA N; KOWALE BN; JOSHI HB
INDIAN VETERINARY RES. INST./IZATNAGAR/IND - Source
- JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.; ISSN 0022-1155; IND; DA. 1982; VOL. 19; NO 1; PP. 7-10; BIBL. 11 REF.; 1 FIG./4 TABL.
- Document type
- Article
- Language
- English
- Keyword (fr)
- VIANDE CAILLE VIANDE POULET ENTREPOSAGE FRIGORIFIQUE GLYCERIDE CUISSON TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- GLYCERIDE FIRING FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Discipline
- Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL83X0229952
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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