![](/img/cover-not-exists.png)
EFFECTS OF COOKING METHODS ON SENSORY QUALITIES AND CAROTENOID RETENTION IN SELECTED VEGETABLES
MONIQUE D. NUNN, DAVID W. GIRAUD, ANNE M. PARKHURST, FAYRENE L. HAMOUZ, JUDY A. DRISKELLVolume:
29
Year:
2006
Language:
english
Pages:
13
DOI:
10.1111/j.1745-4557.2006.00071.x
File:
PDF, 74 KB
english, 2006