Advanced search
Publication Cover
International Journal of Food Sciences and Nutrition Volume 57, 2006 - Issue 1-2
Submit an article Journal homepage
82
Views
6
CrossRef citations to date
0
Altmetric
Original

Effect of maturity stage on the content of ash components in raw and preserved grass pea (Lathyrus sativus L.) seeds

Zofia Lisiewska Department of Raw Materials and Processing of Fruit and Vegetables, Agricultural University of Krakow, PolandCorrespondence[email protected]
,
Anna Korus Department of Raw Materials and Processing of Fruit and Vegetables, Agricultural University of Krakow, Poland
,
Waldemar Kmiecik Department of Raw Materials and Processing of Fruit and Vegetables, Agricultural University of Krakow, Poland
&
Piotr Gebczyński Department of Raw Materials and Processing of Fruit and Vegetables, Agricultural University of Krakow, Poland
Pages 39-45 | Published online: 06 Jul 2009

Citations (6)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (1)

Jacek Słupski, Piotr Gębczyński, Anna Korus & Zofia Lisiewska. (2014) Effect of the method of preparation for consumption on calcium retention, calcium:phosphorus ratio, nutrient density and recommended daily allowance in fourteen vegetables. International Journal of Food Sciences and Nutrition 65:4, pages 458-464.
Read now

Articles from other publishers (5)

Katarzyna Gleń-Karolczyk, Elżbieta Boligłowa, Agnieszka Filipiak-Florkiewicz, Adam Florkiewicz & Lidia Luty. (2021) The Effect of Biopreparations and Biostimulants on the Chemical Composition and Microorganisms Associated with Verticillium Wilt of Horseradish Roots (Armoracia rusticana Gaertn.). Applied Sciences 11:2, pages 680.
Crossref
João Luiz Andreotti Dagostin. 2017. New Perspectives on Food Blanching. New Perspectives on Food Blanching 61 94 .
Felipe Richter Reis. 2017. New Perspectives on Food Blanching. New Perspectives on Food Blanching 7 48 .
Anna Korus, Zofia Lisiewska, Jacek Słupski & Piotr Gębczyński. (2012) Effect of different technological and culinary treatments on iron retention, nutritional density and recommended dietary intake in fourteen vegetable species. International Journal of Food Science & Technology 47:9, pages 1882-1888.
Crossref
Zofia Lisiewska, Jacek Słupski, Waldemar Kmiecik & Piotr Gębczyński. (2008) Availability of essential and trace elements in frozen leguminous vegetables prepared for consumption according to the method of pre-freezing processing. Food Chemistry 106:2, pages 576-582.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.