Consumers and vegetables Effects of domestic processing on sensory and health properties
Wageningen Wageningen University 2014Descripción: 151 páginasTipo de contenido:- texto
- no mediado
- volumen
- 978-90-6173-925-4
- 641.35 / B654c
Contenidos:
General introduction, Cap.1 Studying consumer behaviour related to the quality of food: A case on domestic processing of vegetable affecting sensory and health properties, Cap.2 Evaluation of research methods to study domestic food processing, Cap.3 Consumer behaviour towards vegetables: a study on domestic processing of broccolo and carrot by dutch households, Cap.4 Sensory and health properties of steamed and boiled broccoli, Cap.5 Sensory and health properties of steamed and boiled carrots, Cap.6 General discussion, Cap.7
| Tipo de ítem | Biblioteca actual | Colección | Signatura topográfica | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | |
|---|---|---|---|---|---|---|---|---|---|
Libro general
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Biblioteca Uniagraria | General | 641.35 / B654c (Navegar estantería(Abre debajo)) | Ej. 1 | Disponible | 10 | 0100024002 |
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General introduction, Cap.1 Studying consumer behaviour related to the quality of food: A case on domestic processing of vegetable affecting sensory and health properties, Cap.2 Evaluation of research methods to study domestic food processing, Cap.3 Consumer behaviour towards vegetables: a study on domestic processing of broccolo and carrot by dutch households, Cap.4 Sensory and health properties of steamed and boiled broccoli, Cap.5 Sensory and health properties of steamed and boiled carrots, Cap.6 General discussion, Cap.7
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