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
Afficher plus [+] Moins [-]Informations bibliographiques
Cette notice bibliographique a été fournie par Directory of Open Access Journals
Découvrez la collection de ce fournisseur de données dans AGRIS