Assessment of the effect of heat on the quantity of ascorbic acid in tomatoes during food processing
| dc.contributor.author | Tumwesige, Dorothy | |
| dc.date.accessioned | 2018-11-16T13:29:45Z | |
| dc.date.available | 2018-11-16T13:29:45Z | |
| dc.identifier.uri | http://hdl.handle.net/20.500.12281/5041 | |
| dc.title | Assessment of the effect of heat on the quantity of ascorbic acid in tomatoes during food processing | en_US |