Opening book details…
About this Agricultural and Biological Sciences article
Comparison of Antioxidative Properties of Raw Vegetables and Thermally Processed Ones Using the Conventional and Sous-vide Methods by Kosewski, Grzegorz; Górna, Ilona; Bolesławska, Izabela; Kowalówka, Magdalena; Więckowska, Barbara; K.Główka, Anna; Morawska, Anna; Jakubowski, Karol; Dobrzyńska, Małgorzata; Miszczuk, Piotr; Przysławski, Juliusz is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Kosewski, Grzegorz; Górna, Ilona; Bolesławska, Izabela; Kowalówka, Magdalena; Więckowska, Barbara; K.Główka, Anna; Morawska, Anna; Jakubowski, Karol; Dobrzyńska, Małgorzata; Miszczuk, Piotr; Przysławski, Juliusz
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)
- Published
- 2018
- Field
- Agricultural and Biological Sciences (Life Sciences)