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COMPARISON OF RESTRUCTURED CHOPS MANUFACTURED FROM PRERIGOR AND POSTRIGOR PORK

Other title
COMPARISON DES COTELETTES RECONSTITUEES, OBTENUES A PARTIR DE VIANDE DE PORC PRE- OU POSTRIGOR (fr)
Author
MARRIOTT NG; GRAHAM PP; BOVARD KP
VIRGINIA POLYTECH. INST. STATE UNIV., DEP. FOOD SCI./BLACKSBURG/USA
Source
JOURNAL OF FOOD PROTECTION; ISSN 0362-028X; USA; DA. 1983; VOL. 46; NO 7; PP. 589-595; 4 P.; BIBL. 11 REF.; 3 FIG.
Document type
Article
Language
English
Keyword (fr)
VIANDE PORC PRODUIT RECONSTITUE ENTREPOSAGE RANCIDITE COULEUR TENDRETE PROPRIETE ORGANOLEPTIQUE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
WAREHOUSING COLOR TENDERNESS ORGANOLEPTIC PROPERTIES FOOD SCIENCES
Keyword (es)
TECNOLOGIA
Classification
Pascal
002 Biological and medical sciences / 002B Medical sciences / 002B05 Infectious diseases

Discipline
Infectious pathology
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
PASCAL83X0352068

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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