Vocabulary information
Title
La cuisson-extrusion
Extrusion cooking
Subject
Food engineering
Ingénierie des aliments
Description
This quadrilingual French-English-German-Italian vocabulary defines with rigour and conciseness the physical quantities and technical terms used in extrusion cooking.
Creator
Annik Lacombe
Michèle Le Bars
Language
Version
Version 1
Last modified
Donnerstag, 8. Februar 2007 00:00:00
Attribution Name
Institut national de la recherche agronomique-INRA
National Institute for Agricultural Research
cc:attributionURL
Description
This resource is a representation that can be used by computer applications of the book published by Quae (ISBN: 2-7380-0630-2; ISSN:1159-5663).
Cette ressource est une représentation exploitable par des applications informatiques du contenu de l’ouvrage publié par Quae (ISBN: 2-7380-0630-2; ISSN:1159-5663).
URI
https://opendata.inra.fr/CUEX/
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