Chemical composition, color and sensory quality of tomato dried at different temperatures

MLA

Cruz, Patrícia Moretti Franco da; Universidade Estadual do Oeste do Paraná, et al. “Chemical Composition, Color and Sensory Quality of Tomato Dried at Different Temperatures.” Semina: Ciências Agrárias; v. 33, n. 4 (2012); 1475-1486, 2012. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsoai&AN=edsoai.ocn810898587&authtype=sso&custid=ns315887.

APA

Cruz, P. M. F. da; U. E. do O. do P., Braga, G. C. U. E. do O. do P., & Grandi, A. M. de; U. E. do O. do P. (2012). Chemical composition, color and sensory quality of tomato dried at different temperatures. Semina: Ciências Agrárias; v. 33, n. 4 (2012); 1475-1486.

Chicago

Cruz, Patrícia Moretti Franco da; Universidade Estadual do Oeste do Paraná, Gilberto Costa; Universidade Estadual do Oeste do Paraná Braga, and Adriana Maria de; Universidade Estadual do Oeste do Paraná Grandi. 2012. “Chemical Composition, Color and Sensory Quality of Tomato Dried at Different Temperatures.” Semina: Ciências Agrárias; v. 33, n. 4 (2012); 1475-1486. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsoai&AN=edsoai.ocn810898587&authtype=sso&custid=ns315887.