Loading…

Effect of different boiling times on contents of minerals in leaves of broccoli, caulifloer and cabbage (Brassica oleracea L.)

Saved in:

Bibliographic Details
Published in:	Ciência e agrotecnologia 2003-05, Vol.27 (3)
Main Authors:	Santos, M.A.T. dos, Abreu, C.M.P. de, Carvalho, V.D. de
Format:	Article
Language:	Portuguese
Subjects:	BOILING BRASSICA BROCCOLI BROCOLI BROCOLO BRÓCULI CABBAGES CAULIFLOWERS CHOU FLEUR CHOU POMME COCCAO COLIFLOR COUVE COUVE-FLOR CUISSON À L'EAU EBULLICIÓN FEUILLE FOLHA HOJAS LEAVES MINAS GERAIS NUTRITIVE VALUE REPOLLO VALEUR NUTRITIVE VALOR NUTRITIVO
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

cited_by
cites
container_end_page
container_issue	3
container_start_page
container_title	Ciência e agrotecnologia
container_volume	27
creator	Santos, M.A.T. dos Abreu, C.M.P. de Carvalho, V.D. de
description
format	article
fullrecord	<record><control><sourceid>fao</sourceid><recordid>TN_cdi_fao_agris_BR2003006123</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>BR2003006123</sourcerecordid><originalsourceid>FETCH-fao_agris_BR20030061233</originalsourceid><addsrcrecordid>eNqFTE1rAjEQDdKCVvsThDlWcEuy0bpeFcVDT6V3mY2TZSRmINl69Lc3Ld49ve83UCOzbkxlmnr9VPjC2Gqll4uhesn5rPVyZRs9Ured9-R6EA8nLjRR7KEVDhw76PlCGSSCk9iXIP_VLhwpYcjAEQLhlf7dNolzEngODn8C-yCUAOOpyLbFjuBtkzBndggSyt4Rwuf7bKKeffmi1zuO1XS_-94eKo9yxC5xPm6-aq2t1h-mtvZR_gsw50m6</addsrcrecordid><sourcetype>Publisher</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Effect of different boiling times on contents of minerals in leaves of broccoli, caulifloer and cabbage (Brassica oleracea L.)</title><source>SciELO Brazil</source><creator>Santos, M.A.T. dos ; Abreu, C.M.P. de ; Carvalho, V.D. de</creator><creatorcontrib>Santos, M.A.T. dos ; Abreu, C.M.P. de ; Carvalho, V.D. de</creatorcontrib><identifier>ISSN: 1413-7054</identifier><identifier>EISSN: 1981-1829</identifier><language>por</language><subject>BOILING ; BRASSICA ; BROCCOLI ; BROCOLI ; BROCOLO ; BRÓCULI ; CABBAGES ; CAULIFLOWERS ; CHOU FLEUR ; CHOU POMME ; COCCAO ; COLIFLOR ; COUVE ; COUVE-FLOR ; CUISSON À L'EAU ; EBULLICIÓN ; FEUILLE ; FOLHA ; HOJAS ; LEAVES ; MINAS GERAIS ; NUTRITIVE VALUE ; REPOLLO ; VALEUR NUTRITIVE ; VALOR NUTRITIVO</subject><ispartof>Ciência e agrotecnologia, 2003-05, Vol.27 (3)</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784</link.rule.ids></links><search><creatorcontrib>Santos, M.A.T. dos</creatorcontrib><creatorcontrib>Abreu, C.M.P. de</creatorcontrib><creatorcontrib>Carvalho, V.D. de</creatorcontrib><title>Effect of different boiling times on contents of minerals in leaves of broccoli, caulifloer and cabbage (Brassica oleracea L.)</title><title>Ciência e agrotecnologia</title><subject>BOILING</subject><subject>BRASSICA</subject><subject>BROCCOLI</subject><subject>BROCOLI</subject><subject>BROCOLO</subject><subject>BRÓCULI</subject><subject>CABBAGES</subject><subject>CAULIFLOWERS</subject><subject>CHOU FLEUR</subject><subject>CHOU POMME</subject><subject>COCCAO</subject><subject>COLIFLOR</subject><subject>COUVE</subject><subject>COUVE-FLOR</subject><subject>CUISSON À L'EAU</subject><subject>EBULLICIÓN</subject><subject>FEUILLE</subject><subject>FOLHA</subject><subject>HOJAS</subject><subject>LEAVES</subject><subject>MINAS GERAIS</subject><subject>NUTRITIVE VALUE</subject><subject>REPOLLO</subject><subject>VALEUR NUTRITIVE</subject><subject>VALOR NUTRITIVO</subject><issn>1413-7054</issn><issn>1981-1829</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><recordid>eNqFTE1rAjEQDdKCVvsThDlWcEuy0bpeFcVDT6V3mY2TZSRmINl69Lc3Ld49ve83UCOzbkxlmnr9VPjC2Gqll4uhesn5rPVyZRs9Ured9-R6EA8nLjRR7KEVDhw76PlCGSSCk9iXIP_VLhwpYcjAEQLhlf7dNolzEngODn8C-yCUAOOpyLbFjuBtkzBndggSyt4Rwuf7bKKeffmi1zuO1XS_-94eKo9yxC5xPm6-aq2t1h-mtvZR_gsw50m6</recordid><startdate>200305</startdate><enddate>200305</enddate><creator>Santos, M.A.T. dos</creator><creator>Abreu, C.M.P. de</creator><creator>Carvalho, V.D. de</creator><scope>FBQ</scope></search><sort><creationdate>200305</creationdate><title>Effect of different boiling times on contents of minerals in leaves of broccoli, caulifloer and cabbage (Brassica oleracea L.)</title><author>Santos, M.A.T. dos ; Abreu, C.M.P. de ; Carvalho, V.D. de</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-fao_agris_BR20030061233</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>por</language><creationdate>2003</creationdate><topic>BOILING</topic><topic>BRASSICA</topic><topic>BROCCOLI</topic><topic>BROCOLI</topic><topic>BROCOLO</topic><topic>BRÓCULI</topic><topic>CABBAGES</topic><topic>CAULIFLOWERS</topic><topic>CHOU FLEUR</topic><topic>CHOU POMME</topic><topic>COCCAO</topic><topic>COLIFLOR</topic><topic>COUVE</topic><topic>COUVE-FLOR</topic><topic>CUISSON À L'EAU</topic><topic>EBULLICIÓN</topic><topic>FEUILLE</topic><topic>FOLHA</topic><topic>HOJAS</topic><topic>LEAVES</topic><topic>MINAS GERAIS</topic><topic>NUTRITIVE VALUE</topic><topic>REPOLLO</topic><topic>VALEUR NUTRITIVE</topic><topic>VALOR NUTRITIVO</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Santos, M.A.T. dos</creatorcontrib><creatorcontrib>Abreu, C.M.P. de</creatorcontrib><creatorcontrib>Carvalho, V.D. de</creatorcontrib><collection>AGRIS</collection><jtitle>Ciência e agrotecnologia</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Santos, M.A.T. dos</au><au>Abreu, C.M.P. de</au><au>Carvalho, V.D. de</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of different boiling times on contents of minerals in leaves of broccoli, caulifloer and cabbage (Brassica oleracea L.)</atitle><jtitle>Ciência e agrotecnologia</jtitle><date>2003-05</date><risdate>2003</risdate><volume>27</volume><issue>3</issue><issn>1413-7054</issn><eissn>1981-1829</eissn></addata></record>
fulltext	fulltext
identifier	ISSN: 1413-7054
ispartof	Ciência e agrotecnologia, 2003-05, Vol.27 (3)
issn	1413-7054 1981-1829
language	por
recordid	cdi_fao_agris_BR2003006123
source	SciELO Brazil
subjects	BOILING BRASSICA BROCCOLI BROCOLI BROCOLO BRÓCULI CABBAGES CAULIFLOWERS CHOU FLEUR CHOU POMME COCCAO COLIFLOR COUVE COUVE-FLOR CUISSON À L'EAU EBULLICIÓN FEUILLE FOLHA HOJAS LEAVES MINAS GERAIS NUTRITIVE VALUE REPOLLO VALEUR NUTRITIVE VALOR NUTRITIVO
title	Effect of different boiling times on contents of minerals in leaves of broccoli, caulifloer and cabbage (Brassica oleracea L.)
url	http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-01T13%3A24%3A05IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-fao&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20different%20boiling%20times%20on%20contents%20of%20minerals%20in%20leaves%20of%20broccoli,%20caulifloer%20and%20cabbage%20(Brassica%20oleracea%20L.)&rft.jtitle=Ci%C3%AAncia%20e%20agrotecnologia&rft.au=Santos,%20M.A.T.%20dos&rft.date=2003-05&rft.volume=27&rft.issue=3&rft.issn=1413-7054&rft.eissn=1981-1829&rft_id=info:doi/&rft_dat=%3Cfao%3EBR2003006123%3C/fao%3E%3Cgrp_id%3Ecdi_FETCH-fao_agris_BR20030061233%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true