The effect of technological processing on the chemical composition of cauliflower

Italian Journal of Food Science

Volumn 26, Issue 3, 2014, Pages 275-281

  Florkiewicz, A ^a   Filipiak Florkiewicz, A ^a   Topolska, K ^a   Cieslik E ^a   Kostogrys, R B ^b  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

^b JAGIELLONIAN UNIVERSITY MEDICAL COLLEGE   (Poland)

Author keywords

Blanching; Cauliflower; Chemical composition; Cooking; Freezing

Indexed keywords

BRASSICA OLERACEA VAR. BOTRYTIS;

EID: 84908504959     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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