The effect of processing on the amino acid content in green cauliflower

Authors

  • J. SLUPSKI
  • Z. LISIEWSKA
  • W. KMIECIK
DOI: https://doi.org/10.2137/145960610791542316

Abstract

The aim of the work was to evaluate the level of amino acids and quality of protein in fresh green cauliflower and in three kinds of products as eaten: fresh cauliflower after cooking

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Issue
Vol. 19 No. 2 (2010)
Section
Articles

Published

2010-01-02

How to Cite

SLUPSKI, J., LISIEWSKA, Z., & KMIECIK, W. (2010). The effect of processing on the amino acid content in green cauliflower. Agricultural and Food Science, 19(2), 136–143. https://doi.org/10.2137/145960610791542316