Articles
SENSORY EVALUATION OF TOMATO PASTE SAMPLES FROM TWO DIFFERENT CONCENTRATION METHODS
Article number
542_37
Pages
283 – 288
Language
English
Abstract
Authors
A. Rodríguez, R. de la Torre, C. González, V. Mangut, A. Latorre
Keywords
Taste, rheology, color, consistency, flavor, process, separator, serum
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