Effect of drying temperature on lycopene content of processed tomatoes

Effect of drying temperature on lycopene content of processed tomatoes

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Bibliographic Details
Main Authors:	Peter Czako, Ľubomír Mendel, Martina Fikselová, Andrea Mendelová
Format:	Article
Language:	English
Published:	HACCP Consulting 2013-11-01
Series:	Potravinarstvo
Subjects:	tomato lycopene drying processing color of product
Online Access:	http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/300

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