Steeping preservation of shallot onions and its quality evaluation (physicochemical, sensory and microbiological analysis)

Swati, Khatri (2024) Steeping preservation of shallot onions and its quality evaluation (physicochemical, sensory and microbiological analysis). [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	Shallot onion, sensory evaluation, preservation
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation 600 Technology > 08 Food technology > 23 Vegetables > 05 Onion 600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Somashekar K S
Date Deposited:	23 Oct 2024 05:41
Last Modified:	23 Oct 2024 05:41
URI:	http://ir.cftri.res.in/id/eprint/18188

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