✦ LIBER ✦

EFFECT OF TYPE OF BEAN, SOAK TIME, CANNING MEDIA AND STORAGE TIME ON QUALITY ATTRIBUTES AND NUTRITIONAL VALUE OF CANNED DRY BEANS

✍ Scribed by CONNIE L. NORDSTROM; W.A. SISTRUNK

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECT OF BLANCH TREATMENT ON QUALITY AT

✍ D. R. DAVIS; M. L. TWOGOOD; K. R. BLACK 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 513 KB

INTERRELATIONSHIPS BETWEEN STORAGE, SOAK

✍ M. R. MOLINA; G. DE LA FUENTE; R. BRESSANI 📂 Article 📅 1975 🏛 Institute of Food Technologists 🌐 English ⚖ 502 KB

NUTRITIVE VALUE OF CANNED FOODS. VII. EF

✍ J. R. WAGNER; M. IVES; F. M. STRONG; C. A. ELVEHJEM 📂 Article 📅 1945 🏛 Institute of Food Technologists 🌐 English ⚖ 362 KB

Effects of altitude above sea level on t

✍ Ricardo Bressani; Carlos Chon 📂 Article 📅 1996 🏛 Springer US 🌐 English ⚖ 626 KB

Soaking and cooking parameters of tepary

✍ Salam A. R. Kabbara; Ibrahim R. Abbas; Joseph C. Scheerens; Ann M. Tinsley; Jame 📂 Article 📅 1987 🏛 Springer US 🌐 English ⚖ 761 KB

INFLUENCE OF TIME AND CONDITIONS OF STOR

✍ PEDRO L. ANTUNES; VALDEMIRO C. SGARBIERI 📂 Article 📅 1979 🏛 Institute of Food Technologists 🌐 English ⚖ 449 KB