Methodologie de dosage des lipides des viandes et des produits carnes. 3. Fiche d' utilisation comparee de differentes methodes d' analyse des lipides.
1988
Durand P. | Poma J.P. | Pinel M. | Haurez P.C. | Bonnet M. | Gatellier P.
AGROVOC Keywords
Bibliographic information
Pagination
v.73-78(2)
Other Subjects
Contenido de lipidos; Analisis quimico; Produit carne
Language
French
Note
Summary (Fr).
Translated Title
English.
[Methodology of dosing lipids in meats and meat products. 3. Card giving comparative utilization of different methods for analyzing lipids]. [French]
Type
Journal Article; Journal Part; Summary
Source
Viandes-et-Produits-Carnes (France). (Apr 1988). v. 9(2) p. 73-78.
Corporate Author
Centre Technique de la Salaison de la Charcuterie et des Conserves de Viandes, Maisons-Alfort (France)
Federation Internationale de Laiterie, Bruxelles (Belgium).
2012-11-15
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