15 results on '"Lisiewska, Zofia"'
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2. Retention of oxalates in frozen products of three brassica species depending on the methods of freezing and preparation for consumption
3. Amino acid profile of raw and as-eaten products of spinach (Spinacia oleracea L.)
4. Retention of mineral constituents in frozen leafy vegetables prepared for consumption
5. Content of amino acids and the quality of protein in Brussels sprouts, both raw and prepared for consumption
6. The amino acid composition of kale (Brassica oleracea L. var. acephala), fresh and after culinary and technological processing
7. Availability of essential and trace elements in frozen leguminous vegetables prepared for consumption according to the method of pre-freezing processing
8. Content of amino acids in raw and frozen broad beans (Vicia faba var. major) seeds at milk maturity stage, depending on the processing method
9. Comparison of the level of selected antioxidative compounds in frozen broccoli produced using traditional and modified methods
10. Content of vitamin C, carotenoids, chlorophylls and polyphenols in green parts of dill (Anethum graveolens L.) depending on plant height
11. Contents of macro and microelements in fresh and frozen dill (Anethum graveolens L.)
12. Effects of freezing and storing of frozen products on the content of nitrates, nitrites, and oxalates in dill (Anethum graveolens L.)
13. Contents of chlorophylls and carotenoids in frozen dill: effect of usable part and pre-treatment on the content of chlorophylls and carotenoids in frozen dill (Anethum graveolens L.), depending on the time and temperature of storage
14. Content of Ash components in the Fresh and Preserved Broad Bean (Vicia faba v major)
15. Effect of maturity stages on the content of ash components in raw, frozen and canned broad beans
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