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Effect of processing and cooking on total and soluble oxalate content in frozen root vegetables prepared for consumption

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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
https://journal.fi/afs/article/view/6027
https://doi.org/10.23986/afsci.6027
www.mtt.fi/afs/pdf/mtt-afs-v20n4p305.pdf (National Library - Arto)
https://doi.org/10.23986/afsci.6027 (National Library - Arto)
https://journal.fi/afs/article/view/6027 (National Library - Arto)
eArticle
Z. LISIEWSKA, kirjoittaja ; Lisiewska, Zofia ; Ge̳bczyński, Piotr ; Slupski, Jacek ; Kur, Katarzyna ; GEBCZYNSKI, P., kirjoittaja ; SLUPSKI, J., kirjoittaja ; P. GEBCZYNSKI, kirjoittaja ; J. SLUPSKI, kirjoittaja
Published in: Agricultural and food science in Finland 20 (2011) : 4, s. 305-314
Agricultural and food science / MTT Agrifood Research Finland [and] The Scientific Agricultural Society of Finland 20 (2011) 4, s. 305-314
Agricultural and food science / MTT Agrifood Research Finland [and] The Scientific Agricultural Society of Finland 20 (2011) : 4, s. 305-314
Agricultural and food science in Finland 20 (2011) : 4, s. 305-314
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