Retention of mineral constituents in frozen brassicas depending on the method of preliminary processing of the raw material and preparation of frozen products for consumption

European Food Research and Technology

Volumn 224, Issue 5, 2007, Pages 573-579

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

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Blanching; Brassicas; Cooking; Freezing; Minerals; Preparing for consumption

Indexed keywords

BRASSICA OLERACEA VAR. BOTRYTIS; BRASSICA OLERACEA VAR. GEMMIFERA; BRASSICA OLERACEA VAR. ITALICA;

EID: 33846686233     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0337-6     Document Type: Article

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