Nutritive value and organoleptic properties of three vegetables fresh and preserved in six different ways.
D001205:Ascorbic Acid; D002136:Calcium, Dietary; D002338:Carotenoids; D003296:Cooking; D005504:Food Analysis; D005511:Food Handling; D005519:Food Preservation; D005612:Freeze Drying; D007501:Iron; D008722:Methods; D008903:Minerals; D009747:Nutritional Physiological Phenomena; D011188:Potassium; D012256:Riboflavin; D013831:Thiamine; D014675:Vegetables; D014815:Vitamins
D002136:Calcium, Dietary; D008903:Minerals; D014815:Vitamins; D002338:Carotenoids; D007501:Iron; D001205:Ascorbic Acid; D011188:Potassium; D012256:Riboflavin; D013831:Thiamine