id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
afs-6027	Lisiewska, Zofia; Gębczyński, Piotr; Słupski, Jacek; Kur, Katarzyna	Effect of processing and cooking on total and soluble oxalate content in frozen root vegetables prepared for consumption	2011	10	.pdf	application/pdf	6540	291	59	A further aim was to evaluate oxalate content in vegetables prepared for consumption from frozen products directly after freezing and after 12-month storage at −20 oC. Materials and methods Materials The investigated material consisted of four root species: beetroot – Beta vulgaris L. (Czerwona Kula cv.); carrot – Daucus carota L. (Koral cv.); celeriac – Apium graveolens L. (Dukat cv.) and parsnip – Pastinaca sativa L. (Fagot cv.). The level of dry matter was determined by the method given in AOAC (1990) to allow the calculation of oxalate content per 100 g dry matter.	cache/afs-6027.pdf	txt/afs-6027.txt