[Contribution to the study of oxidation of saline anchovies fatty substances and flavour during the maturation]

Ahmedna, M.

[Contribution to the study of oxidation of saline anchovies fatty substances and flavour during the maturation]

1989

Ahmedna, M.

French. Etude consistant a isoler les composes volatils de la flaveur et a evaluer le degre d'oxydation des lipides de l'anchois sale a differents stades de sa maturation.

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AGROVOC Keywords

anchoa anchovies animal fats grasas animales marruecos maturation morocco olor oxidation smell

Bibliographic information

Pagination

67 p.

Other Subjects

Maduracion; Oxidacion

Language

French

Note

2 tables. 6 figs. 74 ref. Summaries (Ar, En, Fr)

Type

Thesis; Bibliography; Summary; Non-Conventional

Corporate Author

Institut Agronomique et Veterinaire Hassan 2, Rabat (Morocco)

In AGRIS since: 1991-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Ministère de l'agriculture, du développement rural et des pêches maritimes

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[Contribution to the study of oxidation of saline anchovies fatty substances and flavour during the maturation]

1989

AGROVOC Keywords

Bibliographic information