Pyrazine formation in course of extrusion cooking
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F00%3A00005437" target="_blank" >RIV/60461373:22330/00:00005437 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Pyrazine formation in course of extrusion cooking
Original language description
Pyrazine formation in course of extrusion cooking; non-enzymatic browning; Maillard;pyrazines
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
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
Article name in the collection
Czech J. Food Sci. (special issue) 18, 2000
ISBN
1212-1800
ISSN
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e-ISSN
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Number of pages
2
Pages from-to
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Publisher name
ČAZV-ÚZPI
Place of publication
Praha
Event location
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Event date
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Type of event by nationality
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UT code for WoS article
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