Effect of processing and cooking on total and soluble oxalate content in frozen root vegetables prepared for consumption
Finna-arvio
Effect of processing and cooking on total and soluble oxalate content in frozen root vegetables prepared for consumption
www.mtt.fi/afs/pdf/mtt-afs-v20n4p305.pdf
(Kansalliskirjasto - Arto)
https://doi.org/10.23986/afsci.6027
(Kansalliskirjasto - Arto)
https://journal.fi/afs/article/view/6027
(Kansalliskirjasto - Arto)
Tallennettuna:
Kieli |
englanti |
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Sarja | Articles |
Luokitus | |
Aiheet/asiasanat | |
DOI | 10.23986/afsci.6027 |
Pääsy | Aineisto on vapaasti saatavissa |