A RESEARCH NOTE. CELLULOSE, HEMICELLULOSE AND LIGNIN CONTENT OF RAW AND COOKED PROCESSED VEGETABLES.
- Other title
- NOTE DE RECHERCHE. TENEURS EN CELLULOSE, EN HEMICELLULOSE ET EN LIGNINE DES LEGUMES CRUS ET CUITS (fr)
- Author
- HERRANZ J; VIDAL VALVERDE C; ROJAS HIDALGO E
UNIV. AUTONOMA, FAC. MEDICINE, NUTRITION DEP./MADRID/ESP - Source
- JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 1; PP. 274-275; BIBL. 23 REF.; 1 TABL.
- Document type
- Article
- Language
- English
- Keyword (fr)
- LEGUME FIBRE ALIMENTAIRE ARTICHAUT POIS ASPERGE EPINARD TOMATE PRODUIT CONSERVE PRODUIT CONGELE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- VEGETABLE DIETARY FIBER ARTICHOKE PEA ASPARAGUS SPINACH TOMATO CANNED PRODUCT FROZEN PRODUCT FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Discipline
- Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL83X0262919
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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