Enhancement of Polyamine Content of Tomato Ketchup and Its Stability During Storage.

Divya, Choudhary (2019) Enhancement of Polyamine Content of Tomato Ketchup and Its Stability During Storage. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	Polyamines, fruits, vegetables, broccoli, tomato ketchup
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 23 Vegetables > 03 Tomato
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Jun 2020 09:16
Last Modified:	08 Jun 2020 09:16
URI:	http://ir.cftri.res.in/id/eprint/14355

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