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Broccoli Thermal treatment Quality Kinetics
Contexto Educativo
Citação
GONÇALVES, E. M... [et al.] - 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, 2005. 1 p. - INTRADFOOD 2005 - Innovations in Traditional Foods / 2005 EFFoST Annual Meeting : Book of Abstracts. [S.l. : s.n., 2005]. 1 p.