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Ultima descărcare din IBN: 2024-05-24 18:37 |
![]() ИЛЬЕВ, Петр, ИЛЬЕВА, Ирина, GUŢUL, Margareta, PLUGARU, Simion, MEŞINA, Sergiu, MATRAGUN, Pavel, VASILACHE, Iulia. Unde a dispărutut gustul tomatelor de altădată? In: Realizări stiinţifice în horticultură, oenologie şi tehnologii alimentare, 2020, pp. 342-347. |
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Realizări stiinţifice în horticultură, oenologie şi tehnologii alimentare | ||||||
2020 | ||||||
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Pag. 342-347 | ||||||
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Rezumat | ||||||
In the last time the majority of tomato fruits dilivered to the markets have a low taste and fl avor. The studies show that culinary quality of the tomato depends în special of the variety, growing conditions, which determaine the shugar and acid level. The higher shugar level made the fruits tasty. Variety Leana and tomato cherry tipes growing in open field shows the highest test and flavor. Imported tomato produced in green house have a lower test and flavor |
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Cuvinte-cheie variety, taste, flavor, acids, shugar, Organic compounds, growing conditions |
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