Effect of osmodehydrofreezing on the quality attributes of frozen tomato

Electronic Journal of Environmental, Agricultural and Food Chemistry

Volumn 9, Issue 4, 2010, Pages 780-789

  Olatidoye, O P ^a   Sobowale, S S ^b   Akinlua, O ^b  

^a IGBINEDION UNIVERSITY   (Nigeria)

^b Mashood Abiola Polytechnic   (Nigeria)

Author keywords

Color; Freezing; Osmodehydrofreezing; Osmotic dehydration; Quality; Tomato

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 77958492747     PISSN: None     EISSN: 15794377     Source Type: Journal    
DOI: None     Document Type: Article

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