6533b7dbfe1ef96bd127120d

RESEARCH PRODUCT

Dehydration of Morocco tomato: effect on composition and organoleptic properties

A. Raffak A. Djerrari Chantal Septier Elisabeth Guichard Christian Salles

subject

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 alimentaire

description

Dehydration of Morocco tomato: effect on composition and organoleptic properties. Fruit and vegtable processing. 1. euro-mediterranean symposium

https://hal.science/hal-01594413