Avaliação de diferentes temperaturas de pré-cozimento sobre as características físico-químicas de chuchu (Sechium edule Swartz) minimamente processado / Evaluation of different temperatures precooking on the physico-chemical characteristics of chayote (Sechium edule Swartz) processed
Hig. aliment
;
27(222/223): 33-36, jul.-ago. 2013. tab
Article
in Portuguese
| LILACS
| ID: lil-723620
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Index:
LILACS (Americas)
Main subject:
Vegetables
/
Food Analysis
/
Food Preservation
/
Nutritive Value
Language:
Portuguese
Journal:
Hig. aliment
Journal subject:
Nutritional Sciences
Year:
2013
Type:
Article
Affiliation country:
Brazil
Institution/Affiliation country:
Centro de Energia Nuclear na Agricultura/BR
/
Faculdade de Tecnologia de Piracicaba/BR
/
Instituto de Pesquisas Energéticas e Nucleares/BR
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