ShareINFLUENCE OF FREEZE-DRYING ON THE NUTRITIONAL VALUE OF FOODSTUFFS.
INFLUENCE DE LA LYOPHILISATION SUR LA VALEUR NUTRITIONNELLE DES ALIMENTS.
Author(s) : FORTIN C.
Type of article: Article
Summary
STUDY OF THEEFFECTS OF FREEZE-DRYING ON THE RETENTION OF ASCORBIC ACID, OF OTHER VITAMINS AND NUTRITIVE SUBSTANCES IN GARLIC AND OTHER VEGETABLES. (Bibliogr. int. CDIUPA, FR., 90-265073.
Details
- Original title: INFLUENCE DE LA LYOPHILISATION SUR LA VALEUR NUTRITIONNELLE DES ALIMENTS.
- Record ID : 1991-1392
- Languages: French
- Source: Rev. fr. Diét. - vol. 34 - n. 133
- Publication date: 1990
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Indexing
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NUTRITIONAL ROLE OF FREEZE-DRIED PRODUCTS.
- Author(s) : TOMASSI G.
- Date : 1989
- Languages : Italian
- Source: Riv. Soc. ital. Sci. Aliment. - vol. 18 - n. 6
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COMPARATIVE COST OF FREEZE-DRIED PRODUCTS.
- Author(s) : CHIACCHIERINI E.
- Date : 1989
- Languages : Italian
- Source: Riv. Soc. ital. Sci. Aliment. - vol. 18 - n. 6
View record
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LA LYOPHILISATION.
- Author(s) : LETOILE D.
- Date : 1991/06
- Languages : French
- Source: Ind. aliment. agric. - vol. 108 - n. 6
View record
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FREEZE-DRIED FOODSTUFFS.
- Author(s) : PERI C.
- Date : 1983
- Languages : Italian
- Source: Riv. Soc. ital. Sci. Aliment. - vol. 12 - n. 5
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NUTRITIONAL QUALITY OF FREEZE-DRIED PRODUCTS.
- Author(s) : TOMASSI G., COSTANTINI A. M.
- Date : 1983
- Languages : Italian
- Source: Ristor. collettiva - vol. 8 - n. 6
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