ShareCHANGES IN PEA QUALITY (PISUM SATIVUM L) DURING STORAGE. 2. NUTRITIONAL VALUE.
[In German. / En allemand.]
Author(s) : BOTTCHER H.
Type of article: Article
Summary
COMPARISON OF THE EFFECTS OF THE STORAGE OF PEAS IN POD ON CHANGES IN THEIR VITAMIN C (ASCORBIC AND DEHYDROASCORBIC ACIDS), CAROTENE, OTHER COMPONENT CONTENTS AND ACIDITY. EQUATIONS ARE ELABORATED FOR EVALUATING THE NUTRIENT LOSSES OF PEAS. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-227695.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1988-1038
- Languages: German
- Source: Nahrung - vol. 31 - n. 7
- Publication date: 1987
Links
See the source
Indexing
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Themes:
Food engineering;
Food quality and safety. Microbiology;
Vegetables - Keywords: Vitamin C; Carotenoid; Calculation; Nutritional value; Pea; Vegetable
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