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RESEARCH PRODUCT
Dehydration of Morocco tomato: effect on composition and organoleptic properties
A. Raffak A. Djerrari Chantal Septier Elisabeth Guichard Christian Sallessubject
tomatealiment déshydratépropriété organoleptique[SDV.AEN] Life Sciences [q-bio]/Food and Nutritionmaroc[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutritionorganoleptic traits[SDV.AEN]Life Sciences [q-bio]/Food and Nutritioncomposition alimentairedescription
Dehydration of Morocco tomato: effect on composition and organoleptic properties. Fruit and vegtable processing. 1. euro-mediterranean symposium
year | journal | country | edition | language |
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2011-04-18 |