Availability of essential and trace elements in frozen leguminous vegetables prepared for consumption according to the method of pre-freezing processing

Food Chemistry

Volumn 106, Issue 2, 2008, Pages 576-582

  Lisiewska, Zofia ^a   Słupski, Jacek ^a   Kmiecik, Waldemar ^a   Gebczyński, Piotr ^a  

^a JAGIELLONIAN UNIVERSITY   (Poland)

Author keywords

Broad bean; Cooking; Freezing; French bean; Minerals; Pea

Indexed keywords

CALCIUM; CHROMIUM; COPPER; IRON; MAGNESIUM; MANGANESE; NICKEL; PHOSPHORUS; POTASSIUM; SODIUM; TRACE ELEMENT; ZINC;

ARTICLE; BEAN; CHEMICAL ANALYSIS; CONTROLLED STUDY; COOKED FOOD; FOOD FREEZING; FOOD INTAKE; FOOD PROCESSING; NONHUMAN; PEA; VEGETABLE;

PHASEOLUS VULGARIS; PISUM SATIVUM; VICIA FABA;

EID: 34548276459     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.06.025     Document Type: Article

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