Effect of culinary and technological treatment on magnesium retention in fourteen species of vegetables

• Autorzy: Slupski J. , Gebczynski P. , Korus A. , Lisiewska Z.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

vegetable; culinary treatment; technological treatment; freezing; magnesium content; nutrient density

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2016
• Tom: 19
• Numer: 4
• Opis fizyczny: http://www.ejpau.media.pl/volume19/issue4/art-07.html

Twórcy

autor

Slupski J.

• Department of Fruit, Vegetable and Mushroom Processing, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland

autor

Gebczynski P.

• Department of Fruit, Vegetable and Mushroom Processing, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland

autor

Korus A.

• Department of Fruit, Vegetable and Mushroom Processing, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland

autor

Lisiewska Z.

• Department of Fruit, Vegetable and Mushroom Processing, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland