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VITAMIN ASPECTS OF < READY-TO-USE > AND < MINIMALLY PROCESSED > PRODUCTS.

ASPECTS VITAMINIQUES DES PRODUITS DE LA 4E GAMME ET DE LA 5E GAMME.

Author(s) : WATIER B., BELLIOT J. P.

Type of article: Periodical article

Summary

QUANTITATIVE RESULTS OF THE MAIN VITAMINS (VITAMIN A, B E IN < READY-TO-USE > SALADS, CABBAGES, CARROTS OR CELERIAC AND IN < MINIMALLY PROCESSED > POTATOES). EVALUATION OF VITAMIN LOSS IN THESE VEGETABLES DUE TO VACUUM COOKING, STORAGE AND REWARMING. (Bibliogr. int. CDIUPA, FR., 90-259931.

Details

  • Original title: ASPECTS VITAMINIQUES DES PRODUITS DE LA 4E GAMME ET DE LA 5E GAMME.
  • Record ID : 1990-2381
  • Languages: French
  • Source: Inf. diét. - n. 1
  • Publication date: 1990

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