Toxicological evaluation of cooked lima beans using duck embryos
The study aimed at evaluating the effects of commonly used cooking preparations on the toxicity of lima beans. Phase I dealt with the determination of the optimum cooking time for lima beans. Sensory evaluation was done to assess the texture and acceptability of texture of the lima beans cooked sepa...
| Glavni autor: | |
|---|---|
| Daljnji autori: | |
| Format: | Disertacija |
| Jezik: | English |
| Izdano: |
1999.
|
| Teme: |