Physicochemical Properties and Shelf-Life of Regular-Fat Sausages with Various Levels of Grape Tomato Powder Prepared by Different Drying Methods
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2020.e47
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4. Change in color and other fruit quality characteristics of tomato cultivars after hot-air drying at low final-moisture content;Ashebir;Int J Food Sci Nutr,2009
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