About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

[Evaluation of the nutritional value of pasta dried at low and high temperature]

1994

Arrigo, L. | Rondinone, R. (Genoa Univ. (Italy). Istituto di Fisiologia Umana) | Tomassi, G. (Universita della Tuscia, Viterbo (Italy))

AGROVOC Keywords
analisi istologica analyse biologique analyse de tissus biological analysis diet dieta drying food technology heat treatment in vivo experimentation nutritive value pasta pasta alimentare pastas alimenticias proteine proteins rat rata rats ratti secado sperimentazione in vivo technologie alimentaire tecnologia alimentare temperatura temperature tissue analysis traitement thermique trattamento termico valeur nutritive valor nutritivo valore nutritivo
Bibliographic information
Volume 23 Issue 4 ISSN 0391-4887
Pagination
pp. 27-43
Other Subjects
Analisis biologico; Tratamiento termico; Tecnologia de los alimentos; Essiccamento; Sechage; Analisi biologiche; Proteinas; Experimentation in vivo; Regime alimentaire; Experimentacion in vivo; Pate alimentaire; Analisis de tejidos
Language
Italian
Note
Summaries (En, It)
6 tables; 3 graphs; 11 ref.
Type
Numerical Data; Summary
1995-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Istituto di Servizi per il Mercato Agricolo Alimentare

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]