Effect of processing methods and different blanching times on broccoli: Proximate composition and fatty acids
- Murcia, M.A.
- López-Ayerra, B.
- García-Carmona, F.
ISSN: 0023-6438
Argitalpen urtea: 1999
Alea: 32
Zenbakia: 4
Orrialdeak: 238-243
Mota: Artikulua