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[Losses of nutritive value during different heat treatment of potatoes]

1995

Mica, B. (Vyzkumny Ustav Bramborarsky, Havlickuv Brod (Czech Republic))

AGROVOC Keywords
amidon boiling chemical reactions corte cutting grillage losses nutritive value papa peeling pelado pelage perte pomme de terre potatoes roasting starch temperatura temperature tostado valeur nutritive valor nutritivo vitaminas vitamine vitamins
Bibliographic information
Volume 50 Issue 6
Pagination
pp. 163-164
Other Subjects
Cuisson a l'eau; Decoupage; Reaction chimique; Perdidas; Reacciones quimicas; Almidon; Ebullicion
Language
Czech
Note
1 table
1996-08-15
AGRIS AP
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