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Tomato puree quality from transgenic processing tomatoes.

Journal Title:
International journal of food science & technology.
Journal Volume/Issue:
Dec 1997. v. 32 (6)
Main Author:
Porretta, S.
Other Authors:
Poli, G.
Format:
Article
Language:
English
Subjects:
tomatoes
transgenic plants
foods
food quality
sensory evaluation
food acceptability
texture
genetic transformation
genetic engineering
food biotechnology
food processing
temperature
fructose
glucose
glutamic acid
citric acid
color
acidity
volatile compounds
sodium chloride
microbial contamination
pH
solids
sourness
appearance (quality)
View in NAL's Catalog:
IND21803841