Evaluation of the amino acid content and the quality of protein in florets of white cauliflower: Raw, cooked, and prepared for consumption after freezing

International Journal of Food Science and Technology

Volumn 44, Issue 3, 2009, Pages 629-634

  Słupski, Jacek ^a   Bernaś, Emilia ^a   Kmiecik, Waldemar ^a   Lisiewska, Zofia ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Amino acids; Cooked; Do it for me; Freezing; Products as eaten; Raw; White cauliflower

Indexed keywords

BRASSICA OLERACEA VAR. BOTRYTIS;

EID: 59549105639     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01884.x     Document Type: Article

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