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Vegetables and Vegetable Products
2011Useful testing for the microbiological safety and quality of vegetable products is discussed. Ingredient, in-process, environmental, shelf life and end product tests vary in relative importance for different product types. This chapter covers primary production, fresh and fresh cut vegetables, cooked vegetables, frozen vegetables, canned vegetables ...
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Vegetables and Vegetable Products
2004Vegetables are defined as the fresh parts of plants which, either raw, cooked, canned or processed in some other way, provide suitable human nutrition. Fruits of perennial trees are not considered to be vegetables. Ripe seeds are also excluded (peas, beans, cereal grains, etc.).
H.-D. Belitz, W. Grosch, P. Schieberle
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Vegetables and vegetable products
1998A vegetable is the edible component of a plant including leaves, stalks, roots, tubers, bulbs, flowers and seeds. In mushrooms, the fruiting body is usually the organ of interest. With the exception of certain seeds, plant tissues are low in protein. Water, fibre, starch, certain vitamins, minerals and some lipids are the principal components.
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19 Vegetatives Nervensystem Nervensystem vegetatives vegetatives Nervensystem
2023openaire +1 more source
Vegetables, rice and vegetable protein
1992This is an area of catering which has perhaps changed more than any other in the last decade.
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The International Journal of Cardiovascular Imaging, 2015
Shrenik R, Doshi, Nitish, Naik
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Shrenik R, Doshi, Nitish, Naik
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