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Dehydration of Morocco tomato: effect on composition and organoleptic properties

2011

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

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
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