Influence of sous vide processing, steaming and boiling on...

Influence of sous vide processing, steaming and boiling on vitamin retention and sensory quality in broccoli florets

Mikael Agerlin Petersen
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Volume:
197
Language:
english
Pages:
6
DOI:
10.1007/bf01242064
Date:
October, 1993
File:
PDF, 670 KB
english, 1993
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