Influence of Sous vide Treatment and High Pressure Processing on Nutritional Value and Overall Acceptance of Pulse Spreads
, , oraz
19 sty 2018
O artykule
Data publikacji: 19 sty 2018
Zakres stron: 474 - 480
Otrzymano: 04 paź 2016
Przyjęty: 16 lis 2017
DOI: https://doi.org/10.1515/prolas-2017-0070
Słowa kluczowe
© 2017 Asnate Ķirse et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Ķirse, Asnate
Faculty of Food Technology, Latvia University of AgricultureJelgava, Latvia
Kārkliņa, Daina
Faculty of Food Technology, Latvia University of AgricultureJelgava, Latvia
Muižniece-Brasava, Sandra
Faculty of Food Technology, Latvia University of AgricultureJelgava, Latvia
Galoburda, Ruta
Faculty of Food Technology, Latvia University of AgricultureJelgava, Latvia