EFFECTS OF COOKING METHODS ON SENSORY QUALITIES AND...

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. DRISKELL
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
29
Year:
2006
Language:
english
Pages:
13
DOI:
10.1111/j.1745-4557.2006.00071.x
File:
PDF, 74 KB
english, 2006
Conversion to is in progress
Conversion to is failed