Volume 19
Issue 4/volume19
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume19/issue4/volume19/art-07.html
EFFECT OF CULINARY AND TECHNOLOGICAL TREATMENT ON MAGNESIUM RETENTION IN FOURTEEN SPECIES OF VEGETABLES
Jacek Słupski, Piotr Gębczyński, Anna Korus, Zofia Lisiewska
Department of Fruit, Vegetable and Mushroom Processing, University of Agriculture in Cracow, Poland
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Key words:
vegetables, blanching, cooking, freezing, Nutrient Density, Magnesium.
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Jacek Słupski
Department of Fruit, Vegetable and Mushroom Processing, University of Agriculture in Cracow, Poland
122 Balicka Street, 30-149 Cracow, Poland
Phone: (+48 12) 662 47 57
email: rrslupsk@cyf-kr.edu.pl
Piotr Gębczyński
Department of Fruit, Vegetable and Mushroom Processing, University of Agriculture in Cracow, Poland
122 Balicka Street, 30-149 Cracow, Poland
email: rrgebczy@cyf-kr.edu.pl
Anna Korus
Department of Fruit, Vegetable and Mushroom Processing, University of Agriculture in Cracow, Poland
122 Balicka Street, 30-149 Cracow, Poland
Phone: (+48 12) 662 47 57
email: akorus@ar.krakow.pl
Zofia Lisiewska
Department of Fruit, Vegetable and Mushroom Processing, University of Agriculture in Cracow, Poland
122 Balicka Street, 30-149 Cracow, Poland
Phone: (+48 12) 662 47 57
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.