00939nam a2200265 a 450000100080000000500110000800800410001910000160006024501130007626002170018930000120040650000120041865000180043065000080044865000280045665000260048465000160051065000110052665300190053765300160055665300240057265300350059670000230063170000190065417791862020-01-13       2004    bl uuuu     u00u1 u    #d1 aLANA, M. M.  aFresh-cut tomatoesbeffects of temperature and maturity at harvest on the RGB colour.h[electronic resource]  aIn: CENTRAL EUROPEAN CONGRESS ON FOOD, 2., 2004, Budapest. Programme and book of abstracts.... Budapest: Central Food Reseach Institute: Complex Committee on Food Science of The Hungarian Academy of Sciencec2004  ap. 276.  aResumo.  aArmazenamento  aCor  aLycopersicon Esculentum  aProcessamento Mínimo  aTemperatura  aTomate  aAmadurecimento  aColoração  aCultivar Belíssimo  aProduto minimamente processado1 aTIJSKENS, L. M. M.1 aVAN KOOTEN, O.