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COMPARISON OF SELECTED UNBIASSED METHODS OF OBSERVING MEAT COLOUR

Author
PIPEK P; KLEIN S; HARANT Z; DURCIKOVA J
PRAGUE INST. CHEM. TECHNOL./CSK
Source
SBORNIK VYSOKE SKOLY CHEMICKO-TECHNOLOGICKE V PRAZE. POTRAVINY; ISSN 0554-9701; CSK; DA. 1981; VOL. 52; PP. 37-50; ABS. CZE /RUS; BIBL. 13 REF.
Document type
Article
Language
English
Keyword (fr)
VIANDE COULEUR COMPOSITION CHIMIQUE MESURE SPECTROMETRIE ABSORPTION SPECTROMETRIE REFLEXION METHODE ALIMENT PRODUIT CARNE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
MEAT COLOR CHEMICAL COMPOSITION MEASUREMENT ABSORPTION SPECTROMETRY REFLECTION SPECTROMETRY METHOD FOOD MEAT PRODUCT 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
PASCAL83X0362236

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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