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Articles

Tomato sauce processing and acceptability of spicy and non-spicy product

Article number

1179_37

Pages

241 – 244

Language

English

Abstract

Publication

III Southeast Asia Symposium on Quality Management in Postharvest Systems

Authors

K.M. Tripathi, D.M. Gautam, S. Paudel, A.L. Acedo, W. Easdown, J.A. Hughes, J.D.H. Keatinge

Keywords

Solanum lycopersicum, ketchup, sensory quality, sodium benzoate, microbial count

Full text

https://doi.org/10.17660/ActaHortic.2017.1179.37

Groups involved

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