Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2007
Volume 10
Issue 2/volume10
Topic:
Agricultural Engineering
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Ślaska-Grzywna B. 2007. QUALITY ASSESSMENT OF ITALIAN BROCCOLI PROCESSED IN CONVECTION-STEAM OVEN, EJPAU 10(2/volume10), #11.
Available Online: http://www.ejpau.media.pl/volume10/issue2/volume10/art-11.html

QUALITY ASSESSMENT OF ITALIAN BROCCOLI PROCESSED IN CONVECTION-STEAM OVEN

Beata Ślaska-Grzywna
Department of Food Engineering and Machinery, Agricultural University of Lublin, Poland

 

ABSTRACT

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Key words: Italian broccoli, thermal processing, shearing force, five-score scale, hedonistic scale. Error: articles/volume10/issue2/volume10/art-11.html is not uploaded to the server

Beata Ślaska-Grzywna
Department of Food Engineering and Machinery,
Agricultural University of Lublin, Poland
44 Doswiadczalna Street, 20-236 Lublin, Poland
phone: (+ 48 81) 461-00-61 ext.135
email: beata.grzywna@ar.lublin.pl

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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