Impact of different cooking methods on food quality: Retention of lipophilic vitamins in fresh and frozen vegetables-Reference-Cited by-同舟云学术

Impact of different cooking methods on food quality: Retention of lipophilic vitamins in fresh and frozen vegetables

Published:2006-11 Issue:2 Volume:77 Page:327-333
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Bernhardt Simone,Schlich Elmar

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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