| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6395310 | Food Research International | 2015 | 32 Pages |
Abstract
In conclusion, the overall results of the present study suggest that, when the industrial freezing process is well performed, the boiled frozen vegetables do not have a lower nutritional value than the fresh ones.
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Authors
Teresa Mazzeo, Maria Paciulli, Emma Chiavaro, Attilio Visconti, Vincenzo Fogliano, Tommaso Ganino, Nicoletta Pellegrini,