Amino acids content in frozen broad bean depending on cultivar and bean ripeness
1990
Lisiewska, Z. | Kmiecik, W. (Agricultural University, Krakow (Poland). Dept. of Fruit and Vegetable Technology)
The content of amino acids was determined in cooked frozen broad beans of Windsor White, Hangdown White and Hangdown Green varieties with original dry matter contents of 20, 27 and 34 percent
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
Pagination
pp. 67-73
Other Subjects
Acide amine/ variete; Aminoacidos/ variedades; Legume congele; Murissage; Feve; Teneur en matiere seche
Language
English
Note
2 fig.; 2 tables; 23 ref. Summary (Pl)
Type
Summary
1992-08-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Central Agricultural Library
If you notice any incorrect information relating to this record, please contact us at [email protected]