Articles
Selecting tomato for their ability to react and conserve their quality during the process
Article number
1233_23
Pages
163 – 168
Language
English
Abstract
Publication
Authors
D. Page, A. Vilas Boas, R. Giovinazzo, N. Bertin, A.-L. Fanciullino, N. Biau, S. Bureau
Keywords
fruit quality, viscosity, color, tomatoes, processed products
Online Articles (35)
