Fait partie de [OMC24-3]

1998 - CD-Rom p.
p.

Volatile constituents of cooked rice (Oriza Sativa L)

Bocchi S., Tava A.

Mots-clés    

FLAVEUR, ITALIE, ORYZA, PROPRIETE ORGANOLEPTIQUE, QUALITE, RIZ, SELECTION, CUISSON

Citer cet article    

Bocchi S., Tava A. Volatile constituents of cooked rice (Oriza Sativa L). In : Chataigner J. (ed.). Rice quality: A pluridisciplinary approach. Montpellier : CIHEAM, 1998. (Cahiers Options Méditerranéennes; n. 24(3)). International Symposium, 1997/11/24-27, Nottingham (Great Britain). http://om.ciheam.org/om/pdf/c24-3/CI011120.pdf