Chemical changes in stored products
Graphs; 2 ref.; Summary (En)
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| Format: | Texto biblioteca |
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Rome (Italy) FAO
1970
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| Subjects: | WFP, FOODS, PRESERVATION, DETERIORATION, CHEMISTRY, CHEMICAL COMPOSITION, CARBOHYDRATES, FATS, PROTEINS, ENZYMES, ORGANOLEPTIC PROPERTIES, BROWNING, RANCIDITY, OXIDATION, COMPOSITION CHIMIQUE, GLUCIDE, CORPS GRAS, PROTEINE, ENZYME, PROPRIETE ORGANOLEPTIQUE, BRUNISSEMENT, RANCIDITE, OXYDATION, PRODUIT ALIMENTAIRE, CHIMIE, COMPOSICION QUIMICA, CARBOHIDRATOS, GRASAS, PROTEINAS, ENZIMAS, PROPIEDADES ORGANOLEPTICAS, OSCURECIMIENTO, RANCIDEZ, OXIDACION, ALIMENTOS, PRESERVACION, DETERIORO, QUIMICA, |
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unfao:7264002014-12-22T12:10:18ZChemical changes in stored products Jamieson, M.F.S. FAO, Rome (Italy). World Food Programme eng Ministry of Overseas Development, Slough (United Kingdom). Tropical Stored Products Centre eng textRome (Italy) FAO1970 Graphs; 2 ref.; Summary (En)Job number A1115Graphs; 2 ref.; Summary (En)Job number A1115WFPFOODSPRESERVATIONDETERIORATIONCHEMISTRYCHEMICAL COMPOSITIONCARBOHYDRATESFATSPROTEINSENZYMESORGANOLEPTIC PROPERTIESBROWNINGRANCIDITYOXIDATIONCOMPOSITION CHIMIQUEGLUCIDECORPS GRASPROTEINEENZYMEPROPRIETE ORGANOLEPTIQUEBRUNISSEMENTRANCIDITEOXYDATIONPRODUIT ALIMENTAIREPRESERVATIONDETERIORATIONCHIMIECOMPOSICION QUIMICACARBOHIDRATOSGRASASPROTEINASENZIMASPROPIEDADES ORGANOLEPTICASOSCURECIMIENTORANCIDEZOXIDACIONALIMENTOSPRESERVACIONDETERIOROQUIMICA31913 |
| institution |
FAO IT |
| collection |
Koha |
| country |
Italia |
| countrycode |
IT |
| component |
Bibliográfico |
| access |
En linea |
| databasecode |
cat-fao-it |
| tag |
biblioteca |
| region |
Europa del Sur |
| libraryname |
David Lubin Memorial Library of FAO |
| language |
|
| topic |
WFP FOODS PRESERVATION DETERIORATION CHEMISTRY CHEMICAL COMPOSITION CARBOHYDRATES FATS PROTEINS ENZYMES ORGANOLEPTIC PROPERTIES BROWNING RANCIDITY OXIDATION COMPOSITION CHIMIQUE GLUCIDE CORPS GRAS PROTEINE ENZYME PROPRIETE ORGANOLEPTIQUE BRUNISSEMENT RANCIDITE OXYDATION PRODUIT ALIMENTAIRE PRESERVATION DETERIORATION CHIMIE COMPOSICION QUIMICA CARBOHIDRATOS GRASAS PROTEINAS ENZIMAS PROPIEDADES ORGANOLEPTICAS OSCURECIMIENTO RANCIDEZ OXIDACION ALIMENTOS PRESERVACION DETERIORO QUIMICA WFP FOODS PRESERVATION DETERIORATION CHEMISTRY CHEMICAL COMPOSITION CARBOHYDRATES FATS PROTEINS ENZYMES ORGANOLEPTIC PROPERTIES BROWNING RANCIDITY OXIDATION COMPOSITION CHIMIQUE GLUCIDE CORPS GRAS PROTEINE ENZYME PROPRIETE ORGANOLEPTIQUE BRUNISSEMENT RANCIDITE OXYDATION PRODUIT ALIMENTAIRE PRESERVATION DETERIORATION CHIMIE COMPOSICION QUIMICA CARBOHIDRATOS GRASAS PROTEINAS ENZIMAS PROPIEDADES ORGANOLEPTICAS OSCURECIMIENTO RANCIDEZ OXIDACION ALIMENTOS PRESERVACION DETERIORO QUIMICA |
| spellingShingle |
WFP FOODS PRESERVATION DETERIORATION CHEMISTRY CHEMICAL COMPOSITION CARBOHYDRATES FATS PROTEINS ENZYMES ORGANOLEPTIC PROPERTIES BROWNING RANCIDITY OXIDATION COMPOSITION CHIMIQUE GLUCIDE CORPS GRAS PROTEINE ENZYME PROPRIETE ORGANOLEPTIQUE BRUNISSEMENT RANCIDITE OXYDATION PRODUIT ALIMENTAIRE PRESERVATION DETERIORATION CHIMIE COMPOSICION QUIMICA CARBOHIDRATOS GRASAS PROTEINAS ENZIMAS PROPIEDADES ORGANOLEPTICAS OSCURECIMIENTO RANCIDEZ OXIDACION ALIMENTOS PRESERVACION DETERIORO QUIMICA WFP FOODS PRESERVATION DETERIORATION CHEMISTRY CHEMICAL COMPOSITION CARBOHYDRATES FATS PROTEINS ENZYMES ORGANOLEPTIC PROPERTIES BROWNING RANCIDITY OXIDATION COMPOSITION CHIMIQUE GLUCIDE CORPS GRAS PROTEINE ENZYME PROPRIETE ORGANOLEPTIQUE BRUNISSEMENT RANCIDITE OXYDATION PRODUIT ALIMENTAIRE PRESERVATION DETERIORATION CHIMIE COMPOSICION QUIMICA CARBOHIDRATOS GRASAS PROTEINAS ENZIMAS PROPIEDADES ORGANOLEPTICAS OSCURECIMIENTO RANCIDEZ OXIDACION ALIMENTOS PRESERVACION DETERIORO QUIMICA Jamieson, M.F.S. FAO, Rome (Italy). World Food Programme eng Ministry of Overseas Development, Slough (United Kingdom). Tropical Stored Products Centre eng Chemical changes in stored products |
| description |
Graphs; 2 ref.; Summary (En) |
| format |
Texto |
| topic_facet |
WFP FOODS PRESERVATION DETERIORATION CHEMISTRY CHEMICAL COMPOSITION CARBOHYDRATES FATS PROTEINS ENZYMES ORGANOLEPTIC PROPERTIES BROWNING RANCIDITY OXIDATION COMPOSITION CHIMIQUE GLUCIDE CORPS GRAS PROTEINE ENZYME PROPRIETE ORGANOLEPTIQUE BRUNISSEMENT RANCIDITE OXYDATION PRODUIT ALIMENTAIRE PRESERVATION DETERIORATION CHIMIE COMPOSICION QUIMICA CARBOHIDRATOS GRASAS PROTEINAS ENZIMAS PROPIEDADES ORGANOLEPTICAS OSCURECIMIENTO RANCIDEZ OXIDACION ALIMENTOS PRESERVACION DETERIORO QUIMICA |
| author |
Jamieson, M.F.S. FAO, Rome (Italy). World Food Programme eng Ministry of Overseas Development, Slough (United Kingdom). Tropical Stored Products Centre eng |
| author_facet |
Jamieson, M.F.S. FAO, Rome (Italy). World Food Programme eng Ministry of Overseas Development, Slough (United Kingdom). Tropical Stored Products Centre eng |
| author_sort |
Jamieson, M.F.S. |
| title |
Chemical changes in stored products |
| title_short |
Chemical changes in stored products |
| title_full |
Chemical changes in stored products |
| title_fullStr |
Chemical changes in stored products |
| title_full_unstemmed |
Chemical changes in stored products |
| title_sort |
chemical changes in stored products |
| publisher |
Rome (Italy) FAO |
| publishDate |
1970 |
| work_keys_str_mv |
AT jamiesonmfs chemicalchangesinstoredproducts AT faoromeitalyworldfoodprogrammeeng chemicalchangesinstoredproducts AT ministryofoverseasdevelopmentsloughunitedkingdomtropicalstoredproductscentreeng chemicalchangesinstoredproducts |
| _version_ |
1768615097802948608 |