Effect of Processing Methods and different Blanching Times on Broccoli: Proximate Composition and Fatty Acids

Author: Murcia M.A.   López-Ayerra B.   García-Carmona F.  

Publisher: Academic Press

ISSN: 0023-6438

Source: Lebensmittel-Wissenschaft und -Technologie, Vol.32, Iss.4, 1999-06, pp. : 238-243

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Abstract