PUBLICACIÓN

Reduction of salt in tomato products through the use of seawater

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Crespo A.; Riballo M.J.; Guerrero P.; Ortega S.; Serrano A.; Llerena J.L.; Bejar F.J.; Moran R.; Masa M.; Liviano D.

2019 Acta Horticulturae

Horticulture (Q4)

SJR: 0.184

CITAS

0

DOI

10.17660/actahortic.2019.1233.31

EID

2-s2.0-85064068787

ISSN

0567-7572

EISSN

2406-6168

BIBTEX

@article{Llerena2019,title = {Reduction of salt in tomato products through the use of seawater},journal = {Acta Horticulturae},year = {2019},volume = {1233},pages = {225-232},author = {Crespo, A. and Riballo, M.J. and Guerrero, P. and Ortega, S. and Serrano, A. and Llerena, J.L. and B{\'e}jar, F.J. and Mor{\'a}n, R. and Masa, M. and Liviano, D.}}

AUTORES DE LA UEX

José Luis Llerena Ruiz

OTRAS PUBLICACIONES DE INTERÉS

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Reduction Of Salt In Tomato Products Through The Use Of Seawater
Characterization Of Water Requirements In Extremadura (Spain) For Processing Tomato
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Characterization Of Water Requirements In Extremadura (Spain) For Processing Tomato
Identifying Climatic Zones In Extremadura (Spain) For Improving Processing Tomato Production
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