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Application and Effects of Ohmic-Vacuum Combination Heating on the Quality Factors of Tomato Paste

Zina T Alkanan1, Ammar B Altemimi1, Asaad R S Al-Hilphy1

  • 1Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq.

Foods (Basel, Switzerland)
|December 24, 2021
PubMed

Keywords:
microbiological stabilityohmic-vacuum combinationphytochemicalstomato

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