Effect of Processing on the Characterization of Hot-Break Triple-Concentrated Tomato Paste
Last updated: 01 Jan 2025
10.21608/ejchem.2022.144780.6339
tomato paste, Tomato processing, hot break, Microbiology criteria, physicochemical properties
Ahmed
Al-Kafrawy
A
Department of ffod science, faculty of agriculture, Ain Shams university
a.abdelzaher6@gmail.com
cairo
Yehia
Heikal
Abd El-Razik
Food Science dept. Faculty of Agriculture, Ain Shams University, Egypt
yehia_heikal@agr.asu.edu.eg
Cairo
0000-0002-5982-8983
Ihab
Ashoush
S
Food Science Dept., Fac. Agric., Ain Shams Univ.
ihab.ashoush@gmail.com
cairo
0000-0002-0775-7837
Samar
Mahdy
M
Department of Food Science, Faculty of Agriculture, Ain Shams University
samar_mahdy@agr.asu.edu.eg
القاهرة
0000-0003-0773-1220
66
4
40820
2023-04-01
2022-06-18
2023-04-01
245
252
0449-2285
2357-0245
https://ejchem.journals.ekb.eg/article_253275.html
https://ejchem.journals.ekb.eg/service?article_code=253275
253,275
Original Article
297
Journal
Egyptian Journal of Chemistry
https://ejchem.journals.ekb.eg/
Effect of Processing on the Characterization of Hot-Break Triple-Concentrated Tomato Paste
Details
Type
Article
Created At
30 Dec 2024