Université Blida 1
Effect of storage conditions on lycopene content in tomato purees obtained with different processing techniques
- Accueil de DSpace
- →
- Bibliothèque Universitaire Centrale
- →
- article
- →
- Voir le document
JavaScript is disabled for your browser. Some features of this site may not work without it.
| dc.contributor.author | Tamburini, Rocco | |
| dc.date.accessioned | 2022-05-05T09:27:38Z | |
| dc.date.available | 2022-05-05T09:27:38Z | |
| dc.date.issued | 1999 | |
| dc.identifier.uri | https://di.univ-blida.dz/jspui/handle/123456789/15708 | |
| dc.language.iso | en | fr_FR |
| dc.subject | Lycopene | fr_FR |
| dc.subject | tomato products | fr_FR |
| dc.title | Effect of storage conditions on lycopene content in tomato purees obtained with different processing techniques | fr_FR |
| dc.type | Article | fr_FR |
Fichier(s) constituant ce document
Ce document figure dans la(les) collection(s) suivante(s)
-
article
article