THE EFFECT OF TRADITIONAL COOKING METHODS ON CAROTENE CONTENT IN TROPICAL LEAFY-VEGETABLES
- Author
- RENQVIST UH; DE VREEZE AC; EVENHUIS B
ROYAL TROP. INST., AMSTERDAM, NLD - Source
- INDIAN J. NUTRIT. DIET.; IND; DA. 1978; VOL. 15; NO 5; PP. 154-158; BIBL. 14 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- ALIMENTATION HOMME CAROTENOIDE LEGUME TECHNOLOGIE ALIMENTAIRE ZONE TROPICALE AFRIQUE ASIE VITAMINE A ORIGINE VEGETALE REGIME ALIMENTAIRE CUISSON COUTUME ALIMENTAIRE
- Keyword (en)
- FEEDING HUMAN CAROTENOIDS VEGETABLE FOOD TECHNOLOGY TROPICAL ENVIRONMENT AFRICA ASIA PLANT ORIGIN DIET FOOD HABIT
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A14 Animal, plant and microbial ecology
- Discipline
- Animal, vegetal and microbial ecology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7950489224
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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