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Study on preparation and evaluation of characteristics of Tomato Puree
http://hdl.handle.net/20.500.12678/0000005129
http://hdl.handle.net/20.500.12678/000000512952fce717-9665-489b-8a0a-45c6e7f7881c
a3b9d228-4156-4cb8-9252-c74615f1b426
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Study on Preparation and Evaluation of Characteristics of Tomato Puree.pdf (234 Kb)
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Journal article | ||||||
Upload type | ||||||
Publication | ||||||
Title | ||||||
Title | Study on preparation and evaluation of characteristics of Tomato Puree | |||||
Language | en | |||||
Publication date | 2020 | |||||
Authors | ||||||
Mu Mu Naing | ||||||
Soe Myint | ||||||
Description | ||||||
Keywords | ||||||
Tomato, Blanching, Concentration time, Preservatives | ||||||
Journal articles | ||||||
2020 | ||||||
Yadanabon University Research Journal | ||||||
Vol.11, No.4 |