Quality evaluation of tomato pulp
1993
Porretta, S. | Poli, G. | Rondelli, M. | Zanangeli, G.
The physicochemical properties of tomato pulp (i.e. crushed, diced or chopped tomatoes with about 30% tomato juice as packing medium) and the contribution of various analytical parameters to some sensory attributes were evaluated. In addition, discriminant analysis was used to obtained a sensory classification model based solely on physical and chemical parameters.
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