The effect of processing on the amino acid content in green cauliflower
2010
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
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书目信息
出版者
The Scientific Agricultural Society of Finland
其它主题
Culinary treatment; Green cauliflower
语言
英语
格式
application/pdf
许可
Copyright (c) 2014 Agricultural and Food Science, https://creativecommons.org/licenses/by/4.0
类型
Journal Article; Journal Part; Journal Article; Journal Part
来源
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
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