Evaluation of Shelf Life and Heat Treatment of Tomato Products
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DOI: 10.17221/1096-cjfs
Abstract: Model storage experiments of pasteurised tomato puree and ketchup were carried out. The sets of samples were boiled at 100°C, during the heating the changes of selected markers were followed and correlated with the sensory… read more here.
Keywords: evaluation shelf; life heat; shelf life; evaluation ... See more keywords