Les pates fines. 4 partie: le pouvoir gelifiant des proteines viandes.
1984
Girard J.P. | Denoyer C.
AGROVOC Keywords
Bibliographic information
Viandes et Produits Carnes
Volume
5
ISSN
0241-0389
Pagination
v.152-158(4)
Other Subjects
Colloide; Pate de viande; Etat disperse; Proteinas
Language
French
Note
7 illus., 6 graphs, 37 ref., Summary (Fr).
Translated Title
English.
[Finely-minced emulsion. Part 4, the gelifying capacity of meat proteins]. [French]
Type
Journal Article; Summary
Source
Viandes-et-Produits-Carnes (France). (Jul-Aug 1984). v. 5(4) p. 152-158.
Corporate Author
Institut National de la Recherche Agronomique, Ceyrat (France). Centre de Theix, Station de Recherches sur la Viande
Universidad del Zulia, Maracaibo (Venezuela). Facultad de Ciencias Veterinarias.
2012-11-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Wolters Kluwer
If you notice any incorrect information relating to this record, please contact us at agris@fao.org
