Value of parsnip for freezing
1994
Jaworska, G. (Akademia Rolnicza, Krakow (Poland). Katedra Surowcow i Przetworstwa Owocowo-Warzywnego)
The content of selected chemical constituents (dry matter, simple sugars, starch, protein and mineral substances, vitamin C, nitrates and nitrites) in the raw and blanched material, in frozen parsnip directly after freezing, in frozen goods after 3-month storage, and in the stored frozen material after cooking was evaluated
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书目信息
页码
pp. 135-141
其它主题
Legume congele; Propiedades organolepticas; Qualite technologique; Almacenamiento en frigorificos; Congelation; Propriete organoleptique; Teneur en elements mineraux; Variete; Congelacion
语言
抛光
注释
Summary (En)
2 fig.; 10 ref.
类型
Summary
1996-08-15
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