Effects of traditional and modified technology, in the...

Effects of traditional and modified technology, in the production of frozen cauliflower, on the contents of selected antioxidative compounds

Piotr Gębczyński, Waldemar Kmiecik
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Volume:
101
Year:
2007
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2006.01.021
File:
PDF, 137 KB
english, 2007
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