Value of parsnip for freezing
1994
Jaworska, G. (Akademia Rolnicza, Krakow (Poland). Katedra Surowcow i Przetworstwa Owocowo-Warzywnego)
The content of selected chemical constituents (dry matter, simple sugars, starch, protein and mineral substances, vitamin C, nitrates and nitrites) in the raw and blanched material, in frozen parsnip directly after freezing, in frozen goods after 3-month storage, and in the stored frozen material after cooking was evaluated
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
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