Amino acids content in frozen broad bean depending on cultivar and bean ripeness
1990
Lisiewska, Z. | Kmiecik, W. (Agricultural University, Krakow (Poland). Dept. of Fruit and Vegetable Technology)
The content of amino acids was determined in cooked frozen broad beans of Windsor White, Hangdown White and Hangdown Green varieties with original dry matter contents of 20, 27 and 34 percent
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Библиографическая информация
Нумерация страниц
pp. 67-73
Другие темы
Acide amine/ variete; Aminoacidos/ variedades; Legume congele; Murissage; Feve; Teneur en matiere seche
Язык
Английский
Примечание
2 fig.; 2 tables; 23 ref. Summary (Pl)
Тип
Summary
1992-08-15
AGRIS AP
Поставщик данных
Эту запись предоставил Central Agricultural Library
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