Studies on preparation of tomato products i. e. paste and puree and their keeping quality
Material type:
TextPublication details: Ludhiana PAU 1981Edition: Food Science and TechnologyDescription: 50, 5LSubject(s): DDC classification: - T 641.356.42 N25S
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
Theses/ Dissertation
|
Mohinder Singh Randhawa Library | T 641.356.42 N25S (Browse shelf(Opens below)) | Not for loan | 137148 | ||
|
Theses/ Dissertation
|
Mohinder Singh Randhawa Library | T 641.356.42 N25S (Browse shelf(Opens below)) | Not for loan | 137149 |
The investigation was conducted an the preparation of Tomato products like paste and puree and their keeping quality Two varieties of tomatoes Punjab Kesri and Punjab Chhuhara were selected for the preparation of tomato puree and tomato paste, respectivel
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