OBJECTIVE AND SUBJECTIVE STUDIES ON FACTORS AFFECTING TOUGHNESS AND STRINGINESS OF KALE (BRASSICA OLERACEA ACEPHALA)
- 1 November 1950
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 15 (6) , 471-489
- https://doi.org/10.1111/j.1365-2621.1950.tb16727.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- PALATABILITY OF KALE IN RELATION TO COOKING PROCEDURE AND VARIETYJournal of Food Science, 1949
- SPINACH AND KALE IN FROZEN PACKJournal of Food Science, 1937