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
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Издатель
Scientific Agricultural Society of Finland
Язык
Английский
2024-12-11
2026-01-21
DOAJ
Поставщик данных
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