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[Evaluation of the loss of ascorbic acid during the blanching of broccoli]

1993

Lay Ma, S.V. | Velezmoro S, C. (Universidad Nacional Agraria La Molina, Lima (Peru). Facultad de Industrias Alimentarias)

AGROVOC Keywords
acide ascorbique acido ascorbico ascorbic acid blanchiment blanching blanqueo broccoli brocoli dipping immersion microondas microwave radiation nutritional losses perte nutritionnelle procesamiento processing steaming traitement vitamina c
Bibliographic information
Publisher
TTA
Other Subjects
Inmersion; Microondes; Perdidas nutritivas; Vaporizacion; Etuvage
Language
Spanish; Castilian
Note
Sumario solamente
Ilus.
Type
Summary
Source
[Summary of the investigations supported by FUNDEAGRO [Foundation for the Development of Agriculture] 1988-1992], Quevedo Iturri, F.Arroyo Vergara, R. (eds.).- Lima (Peru): TTA, 1993. v. 2 p. 64-66
1997-08-15
2025-02-27
AGRIS AP
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