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Nuss-Nougat-Creme: Ihre Textur und deren technologische Beeinflussung Teil 1.

1992

Lailach S. | Tscheuschner H. D.

AGROVOC Keywords
appropriate technology food inspection food production inspection des aliments nut products production alimentaire productos derivados de las nueces technical properties tenderness ternura textura texture texture meters
Bibliographic information
Volume 36 ISSN 0173-7643
Pagination
v.24-29(9,pt.1)
Other Subjects
Texturometre; Produit a base de fruit sec; Propriete technologique; Tecnologia apropiada; Technologie appropriee; Produccion alimentaria; Inspeccion de los alimentos; Texturometros; Propiedades tecnicas; Tendrete
Language
German
Note
3 ill., 2 graphs, 1 table.
Translated Title
English. [Nut nougat cream: Texture and its technological influence Part 1]. [German]
Type
Journal Article; Journal Part
Source
Suesswaren (Germany). (1992). v. 36(9,pt.1) p. 24-29.
2012-11-15
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