The effect of processing on the amino acid content in green cauliflower

Agricultural and Food Science

Volumn 19, Issue 2, 2010, Pages 136-143

  Słupski, Jacek ^a   Lisiewska, Zofia ^a   Kmiecik, Waldemar ^a   Gȩbczyński, Piotr ^a   Sobczyńska, Lidia ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Amino acids; Blanching; Cooking; Culinary treatment; Freezing; Green cauliflower

Indexed keywords

BRASSICA OLERACEA VAR. BOTRYTIS;

EID: 77953493195     PISSN: 14596067     EISSN: None     Source Type: Journal    
DOI: 10.2137/145960610791542316     Document Type: Article

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