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High pressure extraction of food flavours and spices by super critical carbon dioxide.
Chokkalingam, A. (1983) High pressure extraction of food flavours and spices by super critical carbon dioxide. Masters thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | extraction, carbon dioxide, spices, flavour |
| Subjects: | 600 Technology > 08 Food technology > 01 Analysis 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes 600 Technology > 08 Food technology > 30 Spices/Condiments |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 30 Mar 2023 06:02 |
| Last Modified: | 30 Mar 2023 06:02 |
| URI: | http://ir.cftri.res.in/id/eprint/16289 |
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