Assessment of the effect of heat on the quantity of ascorbic acid in tomatoes during food processing
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 |