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- j.1365-2621.1987.tb00529.x date "December 1987".
- j.1365-2621.1987.tb00529.x doi "10.1111/j.1365-2621.1987.tb00529.x".
- j.1365-2621.1987.tb00529.x first "F.".
- j.1365-2621.1987.tb00529.x first2 "D.".
- j.1365-2621.1987.tb00529.x first3 "J.C.".
- j.1365-2621.1987.tb00529.x isCitedBy Food_extrusion.
- j.1365-2621.1987.tb00529.x issue "6".
- j.1365-2621.1987.tb00529.x journal "International Journal of Food Science & Technology".
- j.1365-2621.1987.tb00529.x last "Zuber".
- j.1365-2621.1987.tb00529.x last2 "Mégard".
- j.1365-2621.1987.tb00529.x last3 "Cheftel".
- j.1365-2621.1987.tb00529.x pages "607–626".
- j.1365-2621.1987.tb00529.x title "Continuous emulsification and gelation of dairy ingredients by HTST extrusion cooking: production of processed cheeses".
- j.1365-2621.1987.tb00529.x url "http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1987.tb00529.x/abstract".
- j.1365-2621.1987.tb00529.x volume "22".