The effects of various culinary treatments on the content of organic acids of green beans (Phaseolus vulgaris L.)
1999
Cruz-Garcia, C.de la | González-Castro, M.J. | Oruna-Conccha, M.J. | Lopez-Hernández, J. | Simal-Lonzano, J.A. | Simal-Gándara, J.
AGROVOC关键词
书目信息
页码
pp. 323-326
其它主题
Tecnicas analiticas; Acidos organicos; Frijol (phaseolus); Perdidas; Tratamiento termico; Composicion aproximada; Coccion
语言
英语
注释
Summaries (De, En)
翻译的标题
Der Einfluss verschiedener Kochmethoden auf den Gehalt an organischen Saeuren in Gruenen Bohnen
类型
Summary
2002-08-15
AGRIS AP
在Google Scholar上查找
如果您发现与此记录相关的任何错误信息，请联系 [email protected]