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UNTERSUCHUNGEN UEBER DAS VERHALTEN DER MIKROFLORA DES DURUMWEIZENS BEIM SCHAELEN

Other title
ETUDE SUR LE DEVELOPPEMENT DE LA MICROFLORE DU BLE DUR LORS DU DECORTICAGE (fr)
Author
SPICHER G; ZWINGELBERG H
BUNDESFORSCHUNGSANSTALT GETREIDE KARTOFFEL-VERARBEITUNG/DETMOLD/DEU
Source
GETREIDE MEHL UND BROT (1972); ISSN 0367-4177; DEU; DA. 1983; VOL. 37; NO 6; PP. 185-189; BIBL. 4 REF.; 11 FIG./4 TABL.
Document type
Article
Language
German
Keyword (fr)
DECORTICAGE CONTAMINATION BIOLOGIQUE BLE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
GINGERBREAD ORGANOLEPTIC PROPERTIES QUALITY MANUFACTURING 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
PASCAL83X0352276

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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