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Nuss-Nougat-Creme: Ihre Textur und deren technologische Beeinflussung Teil 2.

1992

Tscheuschner H. D. | Lailach S.

AGROVOC Keywords
appropriate technology food inspection food production inspection des aliments nut products production alimentaire productos derivados de las nueces project evaluation technical properties tenderness ternura textura texture
Bibliographic information
Volume 36 ISSN 0173-7643
Pagination
v.22-27(10,pt.2)
Other Subjects
Evaluation de projet; Produit a base de fruit sec; Propriete technologique; Tecnologia apropiada; Evaluacion de proyectos; Technologie appropriee; Produccion alimentaria; Inspeccion de los alimentos; Propiedades tecnicas; Tendrete
Language
German
Note
9 graphs, 3 tables; 28 ref. Summary (De).
Translated Title
English. [Nut nougat cream: Texture and its technological influence Part 2]. [German]
Type
Journal Article; Journal Part; Summary
Source
Suesswaren (Germany). (1992). v. 36(10,pt.2) p. 22-27.
2012-11-15
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