INFLUENCE 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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