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Studies on physico-chemical aspects of High pressure extraction of foods using supercritical carbon di-oxide with special reference to spices
Udaya Shankar, K. (1991) Studies on physico-chemical aspects of High pressure extraction of foods using supercritical carbon di-oxide with special reference to spices. Masters thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | spices, black pepper, ginger, high pressure extraction, supercritical carbon dioxide |
| Subjects: | 600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 26 Feb 2024 08:36 |
| Last Modified: | 26 Feb 2024 08:36 |
| URI: | http://ir.cftri.res.in/id/eprint/17038 |
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