The effect of processing on the amino acid content in green cauliflower
Słupski, Jacek | Lisiewska, Zofia | Kmiecik, Waldemar | Gębczyński, Piotr | Sobczyńska, Lidia
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
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Издатель
The Scientific Agricultural Society of Finland
Другие темы
Culinary treatment; Green cauliflower
Язык
Английский
Формат
application/pdf
Лицензия
Copyright (c) 2014 Agricultural and Food Science, https://creativecommons.org/licenses/by/4.0
Тип
Journal Article; Journal Part; Journal Article; Journal Part
Источник
Agricultural and Food Science; Vol. 19 No. 2 (2010); 136-143, Agricultural and Food Science; Vol 19 Nro 2 (2010); 136-143, 1795-1895, 1459-6067
2025-06-17
2026-02-03
Dublin Core
Поставщик данных
Эту запись предоставил Scientific Agricultural Society of Finland
If you notice any incorrect information relating to this record, please contact us at [email protected] [email protected]