Influence of blanching treatments on colour, texture, chlorophylls content and sensory quality of broccoli (Brassica oleracea L.)

Elsa M. Gonçalves^*, Joaquina Pinheiro, Marta Abreu, Teresa R. S. Brandão, Cristina L. M. Silva

^*Corresponding author for this work

Research output: Contribution to conference › Poster › peer-review

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Original language	English
Publication status	Published - Oct 2005
Event	INTRADFOOD 2005 – Innovations in Traditional Foods: 2005 EFFoST Annual Meeting - Valencia, Spain Duration: 25 Oct 2005 → 28 Oct 2005

Conference	INTRADFOOD 2005 – Innovations in Traditional Foods
Country/Territory	Spain
City	Valencia
Period	25/10/05 → 28/10/05

Access to Document

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title = "Influence of blanching treatments on colour, texture, chlorophylls content and sensory quality of broccoli (Brassica oleracea L.)",

author = "Gon{\c c}alves, \{Elsa M.\} and Joaquina Pinheiro and Marta Abreu and Brand{\~a}o, \{Teresa R. S.\} and Silva, \{Cristina L. M.\}",

year = "2005",

month = oct,

language = "English",

note = "INTRADFOOD 2005 – Innovations in Traditional Foods : 2005 EFFoST Annual Meeting ; Conference date: 25-10-2005 Through 28-10-2005",

}

TY - CONF

T1 - Influence of blanching treatments on colour, texture, chlorophylls content and sensory quality of broccoli (Brassica oleracea L.)

AU - Gonçalves, Elsa M.

AU - Pinheiro, Joaquina

AU - Abreu, Marta

AU - Brandão, Teresa R. S.

AU - Silva, Cristina L. M.

PY - 2005/10

Y1 - 2005/10

M3 - Poster

T2 - INTRADFOOD 2005 – Innovations in Traditional Foods

Y2 - 25 October 2005 through 28 October 2005

ER -