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Production of 4th range iceberg lettuce enriched with calcium. Evaluation of some quality parameters

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Production of 4th range iceberg lettuce enriched with calcium. Evaluation of some quality parameters

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Gras Romero, ML.; Vidal Brotons, DJ.; Vásquez-Forttes, FA. (2011). Production of 4th range iceberg lettuce enriched with calcium. Evaluation of some quality parameters. Procedia Food Science. 1:1534-1539. doi:10.1016/j.profoo.2011.09.227

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/74008

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Title: Production of 4th range iceberg lettuce enriched with calcium. Evaluation of some quality parameters
Author:
Editor: 11th International Congress on Engineering and Food (ICEF 11)
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] This project is part of a study on the process of production of 4th range Iceberg lettuce leaves enriched with Ca using the vacuum impregnation (VI) technique. The objectives of this work were (i) to verify if it is ...[+]
Subjects: Functional foods , Vacuum impregnation , Physicochemical properties , Mechanical properties , Respiration rates
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Procedia Food Science. (issn: 2211-601X )
DOI: 10.1016/j.profoo.2011.09.227
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.profoo.2011.09.227
Conference name: 11th International Congress on Engineering and Food (ICEF)
Conference place: Athens, GREECE
Conference date: MAY 22-26, 2011
Type: Artículo Comunicación en congreso

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