HIGHLIGHTS
- who: Admin from the Laboratory, IRAD-BambuiFood and Laboratory, IRAD-Bambui have published the Article: World Journal of Advanced Research and Reviews, in the Journal: (JOURNAL)
- what: The aim of this study was to investigate the physicochemical properties of the tree tomato its sensory properties and shelf-life.
- how: This results is in accordance with that of El-Dengawy et_al who did not observed significant change on pH during 18 Months storage of tomato juice.
- future: After storage colour odour and taste of all the treatments were similar (P>0.05 . . .
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