A NEW CONSISTENCY METHOD FOR TOMATO PRODUCTS : THE PRECIPITATE WEIGHT RATIO
- Other title
- UNE NOUVELLE METHODE POUR L'EVALUATION DE LA CONSISTANCE DES PRODUITS A BASE DE TOMATE : MESURE DU POIDS DU PRECIPITE (fr)
- Author
- TAKADA N; NELSON PE
PURDUE UNIV., FOOD SCI. INST./WEST LAFAYETTE/USA - Source
- JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 5; PP. 1460-1462; BIBL. 17 REF.; 4 FIG.
- Document type
- Article
- Language
- English
- Keyword (fr)
- PUREE LEGUME TOMATE PROPRIETE PROPRIETE RHEOLOGIQUE VISCOSITE CONCENTRE DE TOMATE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- TOMATO PROPERTIES RHEOLOGICAL PROPERTIES VISCOSITY FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Discipline
- Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL83X0502554
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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Europe PubMed Central access
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