Newer chemical and technological approaches for the preparation of spice flavourings from selected spices

Sowbhagya, H. B. (2006) Newer chemical and technological approaches for the preparation of spice flavourings from selected spices. Doctoral thesis, Central Food Technological Research Institute.

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Item Type:	Thesis (Doctoral)
Uncontrolled Keywords:	spice flavourings, spices, celery, cumin, enzyme pretreatment
Subjects:	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:	Somashekar K S
Date Deposited:	21 Nov 2024 05:49
Last Modified:	21 Nov 2024 05:49
URI:	http://ir.cftri.res.in/id/eprint/18374

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