Open AccessIndustrial Processing of Cooked Red Cabbage Pieces (Brassica Oleracea L.)
Author(s) -
Karl Kaack
Publication year - 2019
Publication title -
international journal of forestry and horticulture
Language(s) - English
Resource type - Journals
ISSN - 2454-9487
DOI - 10.20431/2454-9487.0502001
Subject(s) - brassica oleracea , brassica , red cabbage , horticulture , biology , food science , botany