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Blanching and freezing of broccoli: The effect on the content of antioxidant compounds

dc.contributor.authorGliszczyńska-Świgło, Anna
dc.contributor.authorChmielewski, Jarosław
dc.contributor.authorPawlak-Lemańska, Katarzyna
dc.contributor.authorTyrakowska, Bożena
dc.date.accessioned2024-01-17T09:36:30Z
dc.date.available2024-01-17T09:36:30Z
dc.date.issued2007
dc.identifier.urihttps://ruep.ue.poznan.pl/handle/item/7725
dc.languageen
dc.pubinfoPoznań
dc.publisherThe Poznań University of Economics Publishing House
dc.relation.bookCurrent trends in commodity science : Proceedings of the 9th International Commodity Science Conference (IGWT), Poznań, Poland, August 27-29, 2007, Vol. 2
dc.relation.booklinkhttps://ruep.ue.poznan.pl/handle/item/7679
dc.relation.pages801-805
dc.rightsOther
dc.titleBlanching and freezing of broccoli: The effect on the content of antioxidant compounds
dc.typeMonographChapterConference
dspace.entity.typePublication