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Fresh tomato is one of the fruits with a short shelf life. The purpose of this study was to evaluate the effects of pre-heating and concentration temperatures on the microbiological and sensory quality of semi processed tomato paste. Breaking temperatures of 60C, 70C and 90C for 7minutes and concentration temperatures of 8... Read More»
Yassin Hassen, Habtamu Gebre and Abebe Haile
: Biopolymer Res
Abstract Peer-reviewed Article PDF
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