Pyrazine formation in course of extrusion cooking. Chemical Reactions in Foods IV
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22320%2F00%3A00004637" target="_blank" >RIV/60461373:22320/00:00004637 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
čeština
Original language name
Pyrazine formation in course of extrusion cooking. Chemical Reactions in Foods IV
Original language description
Pyrazine formation in course of extrusion cooking. Chemical Reactions in Foods IV
Czech name
Pyrazine formation in course of extrusion cooking. Chemical Reactions in Foods IV
Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
DJ - Pollution and water control
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2000
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech J.Food Sci
ISSN
1212-1800
e-ISSN
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Volume of the periodical
18
Issue of the periodical within the volume
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Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
2
Pages from-to
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UT code for WoS article
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EID of the result in the Scopus database
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