Morphological, mechanical and chemical aspects of processing tomatoes produced in Brazilian savanna

Autor: Manoel Soares Soares Júnior, Clarissa Damiani, Vitória Maria Machado da Costa, Márcio Caliari, Marina Costa Garcia, Darlene Ana de Paula Vieira

Publikováno v: Food Science and Technology, Volume: 39, Issue: 1, Pages: 13-18, Published: 26 OCT 2017
Food Science and Technology v.39 n.1 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 26 OCT 2017
Food Science and Technology, Iss 0 (2017)

The aim of this study was to determine the physical and chemical characteristics of ten processing tomatoes cultivars (H9992, H9553, U2006, N901, E8755, BA5445, F170, HMX, AP533 and CVR) produced in the city of Morrinhos, Goiás State, Brazil, in ord

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec4c56ad49915b126e6ba7a6c9712b8e
https://doi.org/10.1590/1678-457x.10417