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pro vyhledávání: '"T. M. Awoite"'
Autor:
S. B. Fasoyiro, F. F. Ilesanmi, I. O. Ikotun, A. O. Ajani, O. A. Ogundare-Akanmu, T. M. Awoite, K. A. Arowora, K. O. Zaka
Publikováno v:
American Journal of Experimental Agriculture. 7:178-181
Three different varieties of tomatoes, Alawusa (TX1), a local variety with four lobes (TX2) and another local variety with two lobes (TX3) were sliced and dried in an oven at 55oC for a period of four hours. The dried samples were packaged in polythe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c3e87eb8af60c31310db6cdc8083c56
https://doi.org/10.9734/ajea/2015/15772
https://doi.org/10.9734/ajea/2015/15772
