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[Evaluation of the ascorbic acid loss during the bleaching of broccoli (Brassica oleracea var. Italica)]

1993

Lay Ma, S.V.

AGROVOC Keywords
acide ascorbique acido ascorbico ascorbic acid blanchiment blanching blanqueo broccoli brocoli dipping evaluation heat treatment immersion microondas microwave radiation perte au cours du traitement peru procesamiento processing processing losses steaming traitement traitement thermique
Bibliographic information
Pagination
80 p.
Other Subjects
Perou; Etuvage; Microondes; Perdidas por procesamiento; Vaporizacion; Inmersion; Tratamiento termico; Evaluacion
Language
Spanish; Castilian
Note
Sumario (Es)
8 fig. 10 cuadros; 38 ref.
Type
Thesis; Summary; Non-Conventional
Corporate Author
Universidad Nacional Agraria La Molina, Lima (Peru). Facultad de Industrias Alimentarias
1995-08-15
2025-02-27
AGRIS AP
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