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Vocabulary information


Title

Extrusion cooking

Subject

Food engineering

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

Version

Version 1

Last modified

Thursday, February 8, 2007 00:00:00

Attribution Name

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).

skosmos:shortName

Extrusion

URI

https://opendata.inra.fr/CUEX/

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