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[The effect of tin process on foods quality]

1997

Azizah Osman (Putra Malaysia Univ., Serdang, Selangor (Malaysia). Faculty of Food Science and Biotechnology. Dept. of Food Science)

AGROVOC Keywords
acide ascorbique acido ascorbico alimentos ascorbic acid calidad color colour conditionnement couleur empaquetado flaveur flavour foods lipid content nutritive value packaging produit alimentaire quality retinol riboflavin riboflavina riboflavine sabor teneur en lipides texturation texturizado texturizing thiamin thiamine tiamina tin valeur nutritive valor nutritivo vitamin d vitamin e vitamina d vitamina e vitamine d vitamine e
Bibliographic information
Volume 5 Issue 5 ISSN 0128-6579
Pagination
pp. 34-36
Other Subjects
Estano; Etain; Contenido de lipidos; Qualite
Language
Malay
Note
ill.
Translated Title
Kesan proses pengetinan ke atas mutu makanan
1998-08-15
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