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Pérdida de sabor en tomate

Se analiza la pérdida de sabor en tomate y como factores de tipo agronómico, de consumo o de mejora genética han participado en el proceso. Este conocimiento nos permite evitar estos condicionantes en producciones destinadas a mercados de calidad

Keywords:: calidad organoléptica, mejora genética vegetal, tomate

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Science and Technology / Biology / Genetics

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Material Type:: Animation
Date Added to MERLOT:: August 13, 2019
Date Modified in MERLOT:: February 4, 2021
Author:: Jaime Cebolla Cornejo, Universitat Politècnica de València
Submitter:: RIUNET Universitat Politècnica de València
Primary Audience:: High School, College General Ed, College Lower Division, College Upper Division, Graduate School
Technical Format:: Video, Website

Mobile Compatibility:: Blackberry, iOS (Apple), Windows Mobile, Android
Language:: Spanish
Cost Involved:: No
Source Code Available:: No
Accessibility Information Available:: No
Creative Commons:: This work is licensed under a Attribution-NonCommercial-ShareAlike 4.0 International