2003•Unpublished venueRequires access

EFFECT OF DIFFERENT ORGANIC NITROGEN SOURCES ON PH, TOTAL SOLUBLE SOLIDS, TITRABLE ACIDITY, CRUDE PROTEINREDUCING AND NON-REDUCING SUGARS AND ASCORBIC ACID CONTENT OF TOMATOFRUITS

C. Prabakaran, G J Pichal

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Key concepts: Ascorbic acid, Chemistry, Nitrogen, Titratable acid, Food science, Total dissolved solids, Reducing sugar, Environmental chemistry

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EFFECT OF DIFFERENT ORGANIC NITROGEN SOURCES ON PH, TOTAL SOLUBLE SOLIDS, TITRABLE ACIDITY, CRUDE PROTEINREDUCING AND NON-REDUCING SUGARS AND ASCORBIC ACID CONTENT OF TOMATOFRUITS — Research Paper | ScholarLens