Pepper chemistry, technology and quality evaluation.

Govindarajan, V. S. (1977) Pepper chemistry, technology and quality evaluation. CRC Critical Reviews in Food Science and Nutrition, 9. pp. 115-225.

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Item Type:	Article
Uncontrolled Keywords:	pepper; spices; quality evaluation
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Sep 2010 10:52
Last Modified:	09 Sep 2010 10:52
URI:	http://ir.cftri.res.in/id/eprint/2850

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