Tomato Pomace Ketchup: Physicochemical, Microbiological, and Sensory Characteristics
Tomato (Solanum lycopersicum L.) is one of the most important crops that is extensively used in the food processing industry. During tomato processing, abundant by-products such as skins, pulps, seeds, and waste are generated and cause environmental burdens. To solve this problem, tomato pomace was...
| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2023-12-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | https://fptt.ru/en/issues/22269/22245/ |