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Effects of organic and conventional production systems on quality and nutritional parameters of processing tomatoes

✍ Scribed by Joy Rickman Pieper; Diane M Barrett

Publisher
John Wiley and Sons
Year
2009
Tongue
English
Weight
292 KB
Volume
89
Category
Article
ISSN
0022-5142

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## Abstract **BACKGROUND:** Slices of MD‐2 pineapple hybrid were vacuum fried at 24 kPa according to a central composite experimental design that simultaneously varied frying time (6.3–7.7 min) and temperature (106.3–117.7 Β°C). Major physicochemical and nutritional quality factors were measured and