Effect of conventional and microwave preparation on sensory properties of fresh and frozen broccoli.

Autor(en)
Dorota Majchrzak, Ibrahim Elmadfa
Organisation(en)
Department für Ernährungswissenschaften
Publikationsdatum
2007
ÖFOS 2012
107005 Lebensmitteluntersuchung
Link zum Portal
https://ucris.univie.ac.at/portal/de/publications/effect-of-conventional-and-microwave-preparation-on-sensory-properties-of-fresh-and-frozen-broccoli(bec5d32e-850a-457a-8149-2c05cfdcc2c0).html