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Modificaciones del valor nutritivo del melocoton durante el procesado termico.

1997

Rodriguez Agea M.J. | Villanueva Suarez M.J.

AGROVOC Keywords
autoclave autoclaves chemical composition chemicophysical properties composition chimique crude fibre durazno fibra bruta fibre brute heat treatment nutritive value peaches statistical methods traitement thermique valeur nutritive valor nutritivo
Bibliographic information
Alimentacion. Equipos y Tecnologia
ISSN 0212-1689
Pagination
v.47-50
Other Subjects
Tratamiento termico; Metodos estadisticos; Methode statistique; Composicion quimica; Peche fruits; Propriete physicochimique; Propiedades fisico quimicas
Language
Spanish; Castilian
Note
3 tab.; 13 ref.
Translated Title
English. [Modifications of peach nutritive value during heat treatment]. [Spanish]
Type
Journal Article; Journal Part; Data
Source
Alimentacion.-Equipos-y-Tecnologia (Espana). (Abr 1997). (no.3) p. 47-50.
Corporate Author
Universidad Complutense de Madrid (Espana). Facultad de Farmacia
Concepcion Univ., Chillan (Chile). Fac. de Agronomia.
2012-11-15
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