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Effect of freeze–thaw cycles on the nutritional quality of some selected Nigerian soups
Freezing and thawing are heat transfer processes, involving chemical changes which may greatly affect product quality. Due to sparse literature on freeze–thawed cycles and its effects on soups quality, the effect of freeze–thaw cycles on the nutritional quality of selected Nigerian soups has to be i...
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| Publicat a: | Food Sci Nutr |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
John Wiley and Sons Inc.
2015
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4779483/ https://ncbi.nlm.nih.gov/pubmed/27004107 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.271 |
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