Quality Changes of Vegetables by different Cooking Methods

Autor:	Hyung-Yong Cho, Hyun-Jung Wu, Eun-Kyung Cho, Young-Mi Yoo, Byeong-Cheol Kim, Jin-Young Hwang, Se-Mi Lee, Hae-Hun Shin
Rok vydání:	2012
Předmět:	Waste management Blanching Superheated steam Cooking methods media_common.quotation_subject General Earth and Planetary Sciences Environmental science Quality (business) General Environmental Science media_common
Zdroj:	Culinary Science & Hospitality Research. 18:40-53
ISSN:	2466-0752
DOI:	10.20878/cshr.2012.18.1.004
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0eec030e421fe28098bb90c89fee9846 https://doi.org/10.20878/cshr.2012.18.1.004 Zobrazit plný text záznamu