CAROTENOID RETENTION AND SENSORY CHARACTERISTICS OF SELECTED VEGETABLES PREPARED BY INDUCTION STIR-FRYING.
| Autor: | Rajagopal, Lakshman1, Giraud, David W.1, Hamouz, Fayrene L.1, Driskell, Judy A.1 jdriskell@unl.edu |
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| Zdroj: | Journal of Food Quality. Oct2007, Vol. 30 Issue 5, p703-717. 15p. 3 Charts. |
| Databáze: | Business Source Ultimate |
| Externí odkaz: |
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