Influence de la formulation et des differents parametres de fabrication sur la texture de la charcuterie de poisson.
1988
Pinel M. | Starck E. | Durosset P.
AGROVOC Keywords
Bibliographic information
Pagination
v.49-52(2)
Other Subjects
Pate de poisson; Contenido de lipidos
Language
French
Note
5 tables, Summary (Fr).
Translated Title
English.
[Influence of formulation and of different manufacturing parameters on the texture of fish pastes]. [French]
Type
Journal Article; Journal Part; Summary
Source
Viandes-et-Produits-Carnes (France). (Apr 1988). v. 9(2) p. 49-52.
Corporate Author
Association pour le Developpement de la Recherche Appliquee aux Industries Agricoles et Alimentaires, Quimper (France)
2012-11-15
AGRIS AP
Data Provider
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