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The effects of various culinary treatments on the content of organic acids of green beans (Phaseolus vulgaris L.)

1999

Cruz-Garcia, C.de la | González-Castro, M.J. | Oruna-Conccha, M.J. | Lopez-Hernández, J. | Simal-Lonzano, J.A. | Simal-Gándara, J.

AGROVOC Keywords
acide ascorbique acide organique acido ascorbico analytical methods ascorbic acid composition globale cooking cuisson haricot commun heat treatment hplc kidney beans losses organic acids perte phaseolus vulgaris proximate composition technique analytique traitement thermique
Bibliographic information
Deutsche Lebensmittel-Rundschau (Germany)
Volume 95 Issue 8 ISSN 0012-0413
Pagination
pp. 323-326
Other Subjects
Coccion; Perdidas; Tecnicas analiticas; Acidos organicos; Tratamiento termico; Composicion aproximada; Frijol (phaseolus)
Language
English
Note
Summaries (De, En)
Translated Title
Der Einfluss verschiedener Kochmethoden auf den Gehalt an organischen Saeuren in Gruenen Bohnen
Type
Summary
2002-08-15
AGRIS AP
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