[Comparative biochemical study of the structural modifications of proteins during cheese melting in kneader or extrusion cooker]
1987
Haury, E. (Ecole Nationale Superieure de Biologie Appliquee a la Nutrition et a l'Alimentation, Dijon (France). Departement de Biochimie et Toxicologie Alimentaires) | Blond, G. | Lorient, D.
AGROVOC关键词
书目信息
出版者
Lavoisier Abonnements
其它主题
Fromage a pate fondue; Mineraux; Cooking extrusion/ proteins; Coccion extrusion/ proteinas; Cuisson extrusion/ proteine
语言
法语
注释
9 ref., Summary (En)
类型
Conference; Summary
来源
[5. Food Science Meeting, Nancy, 14-15 May 1987 (France)], Association Francaise de Nutrition (France).- Paris (France): Lavoisier Abonnements, 1987. p. 185-191
粮农组织大会
5. Reunion Sciences des Aliments, Nancy (France), 14-15 May 1987
1988-08-15
AGRIS AP
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