Influence of cooking on fresh, canned and deep-frozen products: asparagus and cherries
1984
Rougereau, A. (Institut de Nutrition, Tours (France))
AGROVOC Keywords
Bibliographic information
Pagination
pp. 401-405
Other Subjects
Cereza / composicion; Cuisson a l'eau; Produit congele; Ebullicion; Cherries / composition; Cerise/ composition
Language
French
Note
Summaries (Fr, En)
Type
Summary
1985-08-15
AGRIS AP
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