The effect of different degree of ripeness of tomato (Lycopersicon esculentum) on the quality of tomato sauce
Three ripening levels of tomatoes obtained from Miagao local market were processed into tomaro sauce.
מידע ביבליוגרפי
| מחבר ראשי: |
Fullon, Lea S. |
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| פורמט: | Thesis
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| שפה: | English |
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| יצא לאור: |
1997.
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| נושאים: | |
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