ShareThe effect of freezing on mineral element content of vegetables.
Author(s) : POLO M. V., LAGARDA M. J., FARRE R.
Type of article: Article
Summary
Quantitative analysis of calcium, copper, magnesium, manganese, nickel and zinc in fresh or frozen green beans, peas and artichokes, by flamme absorption spectrometry. A statistical analysis of results indicates than the mineral content in frozen samples is similar to fresh samples.
Details
- Original title: The effect of freezing on mineral element content of vegetables.
- Record ID : 1993-0292
- Languages: English
- Source: J. Food Compos. Anal. - vol. 5 - n. 1
- Publication date: 1992
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Vegetables
- Keywords: Chilling; Artichoke; Chemical property; Pea; Vegetable; French bean; Freezing; Inorganic compound
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