Physico-Chemical, Microbiological and Sensory Qualities of Puree Produced From Two Cultivars of Tomato (Lycopersicon esculentum) Under Ambient Storage
Adedeji, Olajide E., Anuonye, Julian C., Ekundayo, Fortune A., Olaoye, Taye F., Babalola, Abibat O., Ogundahunsi, Gbenga J.Volume:
4
Language:
english
Journal:
Journal of Food Research
DOI:
10.5539/jfr.v4n2p143
Date:
January, 2015
File:
PDF, 178 KB
english, 2015