The effect of processing on the amino acid content in green cauliflower
2008
J. SLUPSKI | Z. LISIEWSKA | W. KMIECIK
The aim of the work was to evaluate the level of amino acids and quality of protein in fresh green cauliflower and in three kinds of products as eaten: fresh cauliflower after cooking
Show more [+] Less [-]Bibliographic information
Publisher
Scientific Agricultural Society of Finland
Language
English
2024-12-11
2026-01-21
DOAJ
Data Provider
This bibliographic record has been provided by Directory of Open Access Journals
If you notice any incorrect information relating to this record, please contact us at [email protected]