THE INFLUENCE OF THE FIRMNESS OF RAW TOMATOES ON THE PHYSICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF CANNED PRODUCTS
Open Access
- 1 July 1988
- journal article
- research article
- Published by Wiley in Journal of Food Quality
- Vol. 11 (2) , 107-116
- https://doi.org/10.1111/j.1745-4557.1988.tb00871.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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