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APPLICATION OF ELECTROFOCUSING FOR THE FRACTIONATION OF COLOURED PRODUCTS FORMED DURING THE XYLOSE-GLYCINE MAILLARD REACTION

Other title
APPLICATION DE L'ELECTROFOCALISATION AU FRACTIONNEMENT DES COMPOSES COLORES FORMES LORS DE LA REACTION DE MAILLARD ENTRE LE XYLOSE ET LA GLYCINE (fr)
Author
O'REILLY R
UNIV. READING, DEP. FOOD SCI./GBR
Source
CHEMISTRY AND INDUSTRY (LONDON); ISSN 0009-3068; GBR; DA. 1983; NO 18; PP. 716-717; BIBL. 16 REF.; 1 FIG.
Document type
Article
Language
English
Keyword (fr)
REACTION MAILLARD GLYCINE XYLOSE ELECTROPHORESE FRACTIONNEMENT PRODUITS DE REACTION TECHNOLOGIE ALIMENTAIRE
Keyword (en)
GLYCINE ELECTROPHORESIS FRACTIONATION 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
PASCAL83X0447539

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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