Bottled tomato sauce from six varieties of tomatoes (Lycopersicon esculentum)
Six local varieties wee evaluated for use in processing tomato sauce. Of these six, Pito and Sprinter varieties were determined to be the two best varieties having an average moisture content 92.7% and 92.6%; pH of 4.09 and 4.03; and a total solid content of 7.1 and 6.1% respectively. The tomato sa...
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| Formato: | Tesis |
| Lenguaje: | English |
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1985.
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