Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Effect of Processing Methods on the Quality of Tomato Products"
written by Qin Xu, Irma Adyatni, Bradly Reuhs,
published by Food and Nutrition Sciences, Vol.9 No.2, 2018
has been cited by the following article(s):
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[14] Pharmaceutical valorization of tomato processing industry by-products
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[15] Assessment of cadmium and lead content in tomatoes and tomato products
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[16] Acyl-Homoserine Lactone from Plant-Associated Pseudomonas sp. Influences Solanum lycopersicum Germination and Root Growth
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[17] Einfluss der ökologischen Rohproduktion von Tomaten auf ihre industrielle Weiterverarbeitung
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[18] Vojtěch Kumbár, Sylvie Ondrušíková, Šárka Nedomová
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[19] Rheological properties of tomato ketchup.
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[20] Rheological properties of tomato ketchup
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[21] Anti-Dyslipidemia Activity of Tomato Extract in Wistar Male Albino Rats Induced Fat-Rich-Diet and Dexamethasone
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