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Habtamu Gebre

Department of Food Security, Addis Ababa University, Addis Ababa, Ethiopia
Publications

Effects of Pre-Heating and Concentration Temperatures on Microbial and Sensory Quality of Semi Concentrated Tomato (Solanum Lycopersicum) Paste

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 60C, 70C and 90C for 7minutes and concentration temperatures of 8&#... Read More»

Yassin Hassen, Habtamu Gebre and Abebe Haile

: Biopolymer Res

Abstract Peer-reviewed Article PDF

https://www.omicsonline.org/societies/guvenilir-bahis-siteleri-canli-bahis-siteleri

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