Effects of the method of pretreatment before freezing on the retention of chlorophylls in frozen vegetables prepared for consumption
Auteur(s) :
Lisiewska Z.,
Gebczynski P.,
Kmiecik W.
Date :
Déc, 2006
Source(s) :
EUROPEAN FOOD RESEARCH AND TECHNOLOGY.
# p
Adresse :
Departement of raw materials and processing of fruit and vegetables.
Faculty of Food technology
Agricultural university of Krakow
122, Balicka Street -
30-149 Krakow, Poland
email: [email protected]