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1 Ergebnisse
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The effect of thermal processing on sensory properties, tex..:
BOROWSKI, Jerzy
;
NARWOJSZ, Agnieszka
;
BOROWSKA, Eulalia Julitta
.
Czech Journal of Food Sciences. 33 (2015) 3 - p. 254-260 , 2015
Link:
https://doi.org/10.17221/207/2014-cjfs
RT Journal T1
The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli
UL https://suche.suub.uni-bremen.de/peid=cr-10.17221_207_2014-cjfs&Exemplar=1&LAN=DE A1 BOROWSKI, Jerzy A1 NARWOJSZ, Agnieszka A1 BOROWSKA, Eulalia Julitta A1 MAJEWSKA, Katarzyna PB Czech Academy of Agricultural Sciences YR 2015 SN 1212-1800 SN 1805-9317 JF Czech Journal of Food Sciences VO 33 IS 3 SP 254 OP 260 LK http://dx.doi.org/https://doi.org/10.17221/207/2014-cjfs DO https://doi.org/10.17221/207/2014-cjfs SF ELIB - SuUB Bremen
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