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  1. Yadanabon University
  1. Yadanabon University
  2. Department of Chemistry

Study on preparation and evaluation of characteristics of Tomato Puree

http://hdl.handle.net/20.500.12678/0000005129
http://hdl.handle.net/20.500.12678/0000005129
52fce717-9665-489b-8a0a-45c6e7f7881c
a3b9d228-4156-4cb8-9252-c74615f1b426
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Study Study on Preparation and Evaluation of Characteristics of Tomato Puree.pdf (234 Kb)
Publication type
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
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