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: rrlisiew@cyf-kr.edu.pl

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No abstract available.

Source : Pubmed
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