Effect of processing and storage on the ascorbic acid content of ready-to-eat wheat-based salads.

Autoria(s): Delgado, Gonzalo; Stratakos, Alexandros; Koidis, Anastasios
Data(s)

01/11/2014
Identificador

http://pure.qub.ac.uk/portal/en/publications/effect-of-processing-and-storage-on-the-ascorbic-acid-content-of-readytoeat-wheatbased-salads(3c783634-0d94-402c-aeb2-090ef49dafd8).html
Idioma(s)

eng
Direitos

info:eu-repo/semantics/restrictedAccess
Fonte

Delgado , G , Stratakos , A & Koidis , A 2014 , ' Effect of processing and storage on the ascorbic acid content of ready-to-eat wheat-based salads. ' 28th EFFoST Conference , Uppsala , Sweden , 25/11/2014 - 28/11/2014 , .
Tipo

conferenceObject
Acesso ao item digital