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Influence of freezing process and cooking methods on stability of nutritioranal components in new carrot varieties

dc.contributor.authorPlatta, Anna
dc.contributor.authorŻyngiel, Waldemar
dc.contributor.authorKolenda, Halina
dc.date.accessioned2024-02-27T08:27:39Z
dc.date.available2024-02-27T08:27:39Z
dc.date.issued2005
dc.identifier.urihttps://ruep.ue.poznan.pl/handle/item/8688
dc.languageen
dc.publisherPoznań University of Economics Publishing House
dc.relation.bookCurrent trends in commodity science : Proceedings of the 8th International Commodity Science Concerence (IGWT), Poznań, Poland, August 28 - September 4, 2005, Vol. 2
dc.relation.booklinkhttps://ruep.ue.poznan.pl/handle/item/844
dc.relation.pages1162-1169
dc.rightsOther
dc.titleInfluence of freezing process and cooking methods on stability of nutritioranal components in new carrot varieties
dc.typeMonographChapterConference
dspace.entity.typePublication