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Incidencia de la condimentacion tradicional y microondas en el contenido en vitaminas hidrosolubles en coles: repollo y coliflor, 2: Acido ascorbico.

1995

Franco Vargas E. | Diaz Marquina A. | Orzaez Villanueva M.T.

AGROVOC Keywords
acide ascorbique acido ascorbico ascorbic acid cabbages cauliflowers chemical composition chou fleur chou pomme coliflor composition chimique cooking cuisson fluorimetria fluorimetrie fluorimetry microwave treatment nutritional losses perte nutritionnelle repollo tratamiento por microondas
Bibliographic information
ISSN 0300-5755
Pagination
v.119-123
Other Subjects
Composicion quimica; Traitement aux microondes; Coccion; Perdidas nutritivas
Language
Spanish; Castilian
Note
4 tab., 1 graf., 1 fig.; 15 ref. Sumarios (En, Es).
Translated Title
English. [Effect of traditional cooking and microwave cooking on water-soluble vitamins content in cabbages: drumhead cabbage and cauliflower, 2: Ascorbic acid]. [Spanish]
Type
Journal Article; Journal Part; Summary
Source
Alimentaria (Espana). (Abr 1995). (no.261) p. 119-123.
Corporate Author
Universidad Complutense de Madrid (Espana). Facultad de Farmacia
2012-11-15
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