Evaluation of tomato processing by-products: A comparative study in a pilot scale setup

Sarkar, A and Kaul, P (2014) Evaluation of tomato processing by-products: A comparative study in a pilot scale setup. Journal of Food Process Engineering, 37 (3). 299 - 307. ISSN 1745-4530

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Authors/Creators:
  • Sarkar, A
  • Kaul, P
Copyright, Publisher and Additional Information: (c) 2014, Wiley Periodicals, Inc. Uploaded in accordance with the publisher's self-archiving policy. This is the accepted version of the following article: Sarkar, A. and Kaul, P. (2014), Evaluation of Tomato Processing By-Products: A Comparative Study in a Pilot Scale Setup. Journal of Food Process Engineering, 37: 299–307, which has been published in final form at http://dx.doi.org/10.1111/jfpe.12086
Dates:
  • Published: June 2014
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 29 Oct 2014 10:08
Last Modified: 08 Nov 2016 20:01
Published Version: http://dx.doi.org/10.1111/jfpe.12086
Status: Published
Publisher: Wiley
Identification Number: https://doi.org/10.1111/jfpe.12086
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