tlooto
Sign up
Agricultural and Food SciencesChemistry

Composition and taste of tomatoes as affected by increased salinity and different salinity sources

K. K. Petersen, J. Willumsen, K. Kaack

1998JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY

DOI: 10.1080/14620316.1998.11510966

Abstract

Abstract is not available.

Citation format

PETERSEN, K. K.; WILLUMSEN, J.; KAACK, K. Composition and taste of tomatoes as affected by increased salinity and different salinity sources. JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY, 1998, 73: 205–215.