Effects of traditional and modified technology, in the production of frozen cauliflower, on the contents of selected antioxidative compounds
Piotr Gębczyński, Waldemar KmiecikVolume:
101
Year:
2007
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2006.01.021
File:
PDF, 137 KB
english, 2007