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...
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| Formato: | Thesis |
| Idioma: | English |
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1999.
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