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About this Agricultural and Biological Sciences article
Development of a Fermented Green Tomato Base for Dressings and Sauces with High Nutritional Value by Santos, R.; Sousa, I.; Raymundo, A.; Santos Silva, J.; Prista, C.; Mota, M. is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Santos, R.; Sousa, I.; Raymundo, A.; Santos Silva, J.; Prista, C.; Mota, M.
- Publisher
- International Society for Horticultural Science (ISHS); International Society for Horticultural Science (ISSN 0567-7572)
- Published
- 2019
- Field
- Agricultural and Biological Sciences (Life Sciences)
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