Variations in physico-chemical and sensory qualities of canned unpeeled halved tomatoes as influenced by cultivar, soak treatment and brine composition

Makanjuola; Solomon Akinremi; Akanbi; Charles Taiwo; Enujiugha; Victor Ndigwe

doi:10.5897/AJFS11.164

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 978

Full Length Research Paper

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.
Email: [email protected]

Article Number - 473A66C11220
Vol.6(3), pp. 52 - 57 , February 2012
https://doi.org/10.5897/AJFS11.164

Accepted: 02 February 2012
Published: 15 February 2012

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

CrossRef Citations (2)

See more citations on Google Scholar

This article is published under the terms of the Creative Commons Attribution License 4.0

Back to Vol. 6 No. 3

Back to articles

Views: 0
Downloads: 0

Related Articles:
On Google
On Google Scholar

Articles on Google by:

African Journal of Food Science

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*

African Journal of
Food Science