Tomato Chemistry, Industrial Processing and Product Development
Food Chemistry, Function and Analysis
Series editors:
Gary Williamson, University of Leeds, UK
Alejandro G. Marangoni, University of Guelph, Canada
Juliet A. Gerrard, University of Auckland, New Zealand
Titles in the series:
1: Food Biosensors
2: Sensing Techniques for Food Safety and Quality Control
3: Edible Oil Structuring: Concepts, Methods and Applications
4: Food Irradiation Technologies: Concepts, Applications and Outcomes
5: Non-extractable Polyphenols and Carotenoids: Importance in Human Nutrition and Health
6: Cereal Grain-based Functional Foods: Carbohydrate and Phytochemical Components
7: Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food
8: Legumes: Nutritional Quality, Processing and Potential Health Benefits
9: Tomato Chemistry, Industrial Processing and Product Development
How to obtain future titles on publication:
A standing order plan is available for this series. A standing order will bring delivery of each new volume immediately on publication.
For further information please contact:
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Tomato Chemistry, Industrial Processing and Product Development
Edited by
Sebastiano Porretta
Experimental Station for the Food Preserving Industry, Parma, Italy
Email: [email protected]
Food Chemistry, Function and Analysis No. 9
Print ISBN: 978-1-78801-396-3
PDF ISBN: 978-1-78801-624-7
EPUB ISBN: 978-1-78801-687-2
Print ISSN: 2398-0656
Electronic ISSN: 2398-0664
A catalogue record for this book is available from the British Library
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