Effect of maturity stage on the content of ash components in raw and preserved grass pea (Lathyrus sativus L.) seeds

International Journal of Food Sciences and Nutrition

Volumn 57, Issue 1-2, 2006, Pages 39-45

  Lisiewska, Zofia ^a   Korus, Anna ^a   Kmiecik, Waldemar ^a   Gebczyński, Piotr ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Blanching; Frozen and canned products; Grass pea; Minerals

Indexed keywords

CALCIUM; IRON; MAGNESIUM; PHOSPHORUS; POTASSIUM;

ALKALINITY; ARTICLE; ASH; CALCULATION; CANNED FOOD; CONTAINER; CONTROLLED STUDY; COOKED FOOD; CULTIVAR; FOOD COMPOSITION; FOOD FREEZING; FOOD INDUSTRY; FOOD PRESERVATION; FOOD STORAGE; INSTRUMENT STERILIZATION; LATHYRUS; LATHYRUS SATIVUS; PLANT SEED; RAW FOOD;

CHEMISTRY, PHYSICAL; FOOD HANDLING; FOOD PRESERVATION; FROZEN FOODS; HEAT; HOT TEMPERATURE; LATHYRUS; NUTRITIVE VALUE; PHYSICOCHEMICAL PHENOMENA; SEEDS; TRACE ELEMENTS;

LATHYRUS SATIVUS; PISUM SATIVUM;

EID: 33746331679     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480500515420     Document Type: Article

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