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Emulsions alimentaires - aspects technologiques et nutritionnels

Show simple item record CAPCANARI, Tatiana PALADI, Daniela POPOVICI, Cristina 2019-07-23T10:37:16Z 2019-07-23T10:37:16Z 2018
dc.identifier.citation CAPCANARI, Tatiana, PALADI, Daniela, POPOVICI, Cristina. Emulsions alimentaires - aspects technologiques et nutritionnels. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, p. 321. ISBN 978-9975-87-428-1. en_US
dc.identifier.isbn 978-9975-87-428-1
dc.language.iso fr en_US
dc.publisher Tehnica–Info en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri *
dc.subject food emulsions en_US
dc.subject walnuts oil en_US
dc.subject lipids en_US
dc.subject antioxidants en_US
dc.subject emulsions alimentaire en_US
dc.subject shuile de noix grecque en_US
dc.subject lipides en_US
dc.subject antioxydants en_US
dc.subject emulsii alimentare en_US
dc.subject ulei de nuci en_US
dc.subject lipide en_US
dc.subject antioxidanţi en_US
dc.title Emulsions alimentaires - aspects technologiques et nutritionnels en_US
dc.type Article en_US

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