Effect of Bruising and Storage Temperature on the Quality of Tomato

Pankaj Pathare; Mai Al-Dairi

Effect of Bruising and Storage Temperature on the Quality of Tomato

Soils, Water and Agricultural Engineering

Research output: Contribution to conference › Abstract › peer-review

Original language	English
Publication status	Published - 2020
Event	3rd Food Innovation and Engineering (FOODIE) Conference - American Institute of Chemical Engineers - , United States Duration: Nov 4 2020 → Nov 6 2020

Conference

Conference	3rd Food Innovation and Engineering (FOODIE) Conference - American Institute of Chemical Engineers
Country/Territory	United States
Period	11/4/20 → 11/6/20

Cite this

@conference{e48a6168832f4c308677da634b8dca5d,

title = "Effect of Bruising and Storage Temperature on the Quality of Tomato",

author = "Pankaj Pathare and Mai Al-Dairi",

year = "2020",

language = "English",

note = "3rd Food Innovation and Engineering (FOODIE) Conference - American Institute of Chemical Engineers ; Conference date: 04-11-2020 Through 06-11-2020",

}