Analysis Of Volatile Organic Compounds Produced During Spoilage Of Salads.

Amala, Joy (2017) Analysis Of Volatile Organic Compounds Produced During Spoilage Of Salads. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	Microbial quality, Kosambari salad, volatile compounds, Moong dal salad, Gas chromatography
Subjects:	600 Technology > 08 Food technology > 10 Food Microorganisms
Divisions:	Fermentation Technology and Bioengineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Oct 2017 04:09
Last Modified:	17 Oct 2017 04:09
URI:	http://ir.cftri.res.in/id/eprint/12999

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