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Influence of blanching treatments on colour, texture, chlorophylls content and sensory quality of broccoli (Brassica oleracea L.)

dc.contributor.authorGonçalves, Elsa M.
dc.contributor.authorPinheiro, Joaquina
dc.contributor.authorAbreu, Marta
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorSilva, Cristina L. M.
dc.date.accessioned2011-10-11T16:16:02Z
dc.date.available2011-10-11T16:16:02Z
dc.date.issued2005
dc.identifier.citationGONÇALVES, Elsa M... - Influence of blanching treatments on colour, texture, chlorophylls content and sensory quality of broccoli (Brassica oleracea L.). In INTRADFOOD 2005 - Innovations in Traditional Foods / 2005 EFFoST Annual Meeting, Valencia, Spain, 25-28 October, 2005por
dc.identifier.urihttp://hdl.handle.net/10400.14/6043
dc.language.isoengpor
dc.peerreviewednopor
dc.titleInfluence of blanching treatments on colour, texture, chlorophylls content and sensory quality of broccoli (Brassica oleracea L.)por
dc.typeconference object
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person.familyNameGonçalves
person.familyNamePinheiro
person.familyNameAbreu
person.familyNameBrandão
person.familyNameSilva
person.givenNameElsa Margarida
person.givenNameJoaquina
person.givenNameMarta
person.givenNameTeresa
person.givenNameCristina
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