Search Results for: Residues of leguminous plants in form of pellets
this paper was to determinate the freezing process influence on the content of phenolic compounds in selected spice plants. in the study were used spice plants available in retail. there were tested kinds of herbs: lemon balm, basil, mint, parsley, lovage, oregano, chervil, chive, salvia, tarragon,
dill and thyme. the content of polyphenols was determined in fresh and frozen spices. studies that have been conducted can provide assistance in the design in the process of freezing herb and spices plants. literatura - bibliography [ ] cheung l. m., p.c.k. cheung, v.e.c. ooi. ....
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