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International Journal of Food Sciences and Nutrition Volume 57, 2006 - Issue 1-2
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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

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