Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan)

Omar, S.S., Al-Balqa Applied Univ., Salt (Jordan). Dept. of Nutrition and Food Processing ; Abdullah, Z.A., University of Jordan, Amman (Jordan). Dept. of Nutrition and Food Technology ; Humeid, M.A., University of Jordan, Amman (Jordan). Dept. of Nutrition and Food Technology ; Yamani, M.I., University of Jordan, Amman (Jordan). Dept. of Nutrition and Food Technology

Czech Journal of Food Sciences, 2012-01, Vol.30 (1), p.35-44 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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