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EFFECTS OF COOKING METHODS ON SENSORY QUALITIES AND CAROTENOID RETENTION IN SELECTED VEGETABLES

✍ Scribed by MONIQUE D. NUNN; DAVID W. GIRAUD; ANNE M. PARKHURST; FAYRENE L. HAMOUZ; JUDY A. DRISKELL

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of Induction, Conventional, and

✍ J.A. Driskell; M.N. Nunn; D.W. Giraud; F.L. Hamouz 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 42 KB

CAROTENOID RETENTION AND SENSORY CHARACT

✍ LAKSHMAN RAJAGOPAL; DAVID W. GIRAUD; FAYRENE L. HAMOUZ; JUDY A. DRISKELL 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 110 KB

Effects of Chinese domestic cooking meth

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Effects of cooking methods on chlorophyl

✍ Nihal Turkmen; Ender Sinan Poyrazoglu; Ferda Sari; Y. Sedat Velioglu 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 226 KB

Effects of Different Cooking Methods on

✍ Miglio, Cristiana; Chiavaro, Emma; Visconti, Attilio; Fogliano, Vincenzo; Pelleg 📂 Article 📅 2008 🏛 American Chemical Society 🌐 English ⚖ 217 KB

SENSORY ATTRIBUTES AND NUTRIENT RETENTIO

✍ MARILYNN SCHNEPF; JUDY DRISKELL 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 745 KB