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Serveur d'exploration sur le chocolat - Curation (Accueil)

Index « Auteurs » - entrée « Paul S. Dimick »
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Paul M. Hasegawa < Paul S. Dimick < Peter H. T. Uhlherr  Facettes :

List of bibliographic references

Number of relevant bibliographic references: 7.
Ident.Authors (with country if any)Title
000069 (1989) Lipid composition of high-melting seed crystals formed during cocoa butter solidification
000095 (1989) Isolation and thermal characterization of high-melting seed crystals formed during cocoa butter solidification
000103 (1987) Thermal and compositional properties of cocoa butter during static crystallization
000146 (1989) Lipid and hardness characteristics of cocoa butters from different geographic regions
000163 (1995) Dynamic crystallization of cocoa butter. II. Morphological, thermal, and chemical characteristics during crystal growth
000168 (1995) Dynamic crystallization of cocoa butter. I. characterization of simple lipids in rapid- and slow-nucleating cocoa butters and their seed crystals
000213 (1990) Phospholipid composition of lipid seed crystal isolates from ivory coast cocoa butter

Pour manipuler ce document sous Unix (Dilib)

EXPLOR_STEP=ChocolateV1/Data/Main/Curation

HfdIndexSelect -h $EXPLOR_AREA/Data/Main/Curation/Author.i -k "Paul S. Dimick" 

HfdIndexSelect -h $EXPLOR_AREA/Data/Main/Curation/Author.i  \
                -Sk "Paul S. Dimick" \
         | HfdSelect -Kh $EXPLOR_AREA/Data/Main/Curation/biblio.hfd

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