Studies on the morphological traits and chemical composition of the fruit of six tomato cultivars recommended as raw material for freezing

Nahrung - Food

Volumn 44, Issue 5, 2000, Pages 349-353

  Kmiecik, W ^a   Lisiewska, Z ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

LYCOPERSICON ESCULENTUM; SANGA;

VITAMIN;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DIETARY FIBER; FOOD PRESERVATION; FREEZING; HISTOLOGY; HYBRIDIZATION; PHYSICAL CHEMISTRY; SPECIES DIFFERENCE; TOMATO;

CHEMISTRY, PHYSICAL; DIETARY FIBER; FOOD PRESERVATION; FREEZING; HYBRIDIZATION, GENETIC; LYCOPERSICON ESCULENTUM; SPECIES SPECIFICITY; VITAMINS;

EID: 0042328478     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20001001)44:5<349::AID-FOOD349>3.0.CO;2-P     Document Type: Article

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