Content of amino acids and the quality of protein in Brussels sprouts, both raw and prepared for consumption

International Journal of Refrigeration

Volumn 32, Issue 2, 2009, Pages 272-278

  Lisiewska, Zofia ^a   Słupski, Jacek ^a   Skoczeń Słupska, Radosława ^a   Kmiecik, Waldemar ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Amino acid; Brussels sprouts; Calculation; Cooked product; Frozen product; Prepared product; Raw product

Indexed keywords

AMINATION; AMINES; BLEACHING; FREEZING; FRUITS; MICROWAVE DEVICES; MICROWAVE OVENS; ORGANIC ACIDS; STOVES;

AMINO ACID; BRUSSELS SPROUTS; CALCULATION; COOKED PRODUCT; FROZEN PRODUCT; PREPARED PRODUCT; RAW PRODUCT;

AMINO ACIDS;

BRASSICA OLERACEA VAR. GEMMIFERA;

EID: 59249098666     PISSN: 01407007     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijrefrig.2008.05.011     Document Type: Article

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