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New high-solids Tomato Products: Long shelf life and new forms easily reconstituted with water

California Agriculture > Volume 19 > Number 7  > other 

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Authors

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Publication Information

California Agriculture 19(7):6-7.

Published July 01, 1965

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Abstract

Abstract Unavailable.

Full text

Full text is available in PDF.

Author notes

Researchers involved in the development of this process include: Frank II. Winter, Jack F. Shaver, D. Tombropoulos, and Harry J. Stein, Department of Food Science and Technology, University of California, Davis.

New high-solids Tomato Products: Long shelf life and new forms easily reconstituted with water

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New high-solids Tomato Products: Long shelf life and new forms easily reconstituted with water

California Agriculture > Volume 19 > Number 7  > other 

< Previous | Table of Contents | Next >

< Previous | Table of Contents | Next >

Share using any of the popular social networks Share by sending an email Print article
Share using any of the popular social networks Share by sending an email Print article

Authors

Editors

Publication Information

California Agriculture 19(7):6-7.

Published July 01, 1965

PDF  |  Citation  |  Permissions

Abstract

Abstract Unavailable.

Full text

Full text is available in PDF.

Author notes

Researchers involved in the development of this process include: Frank II. Winter, Jack F. Shaver, D. Tombropoulos, and Harry J. Stein, Department of Food Science and Technology, University of California, Davis.

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