Variations in physico-chemical and sensory qualities of canned unpeeled halved tomatoes as influenced by cultivar, soak treatment and brine composition
Makanjuola, Solomon Akinremi1, Akanbi, Charles Taiwo1 and Enujiugha, Victor Ndigwe2*
1Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria.
2Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.
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