Change in Taste of Tomato During Thermal Processing and Drying: Quantitative Analyses

Research output: Contribution to conferencePosterAcademic

Original languageEnglish
Publication statusPublished - Aug 2016
Event20th International Drying Symposium - Nagarawa Convention Centre, Gifu, Japan
Duration: 7 Aug 201610 Aug 2016
Conference number: 20
http://ids2016.org/

Conference

Conference20th International Drying Symposium
Abbreviated titleIDS
CountryJapan
CityGifu
Period7/08/1610/08/16
Internet address

Cite this

Qiu, J., Boom, R. M., & Schutyser, M. A. I. (2016). Change in Taste of Tomato During Thermal Processing and Drying: Quantitative Analyses. Poster session presented at 20th International Drying Symposium, Gifu, Japan.