Determination of optimum maturity in peas for canning for Indian preparations.

Chakraborthy, S. and Sampathu, S. R. and Bisht, H. C. and Kamal, Prakash and Saha, N. K. (1976) Determination of optimum maturity in peas for canning for Indian preparations. Indian Food Packer, 30 (6). pp. 20-26.

PDF Indian Food Packer, Volume-30(6 (1976) 20-26.pdf - Published Version Restricted to Registered users only Download (212kB)

Item Type:	Article
Uncontrolled Keywords:	Green pea, canning, culinary preparations
Subjects:	600 Technology > 08 Food technology > 22 Legumes-Pulses > 04 Peas 600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning
Divisions:	CFTRI Resource Centres > Lucknow
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	05 Feb 2015 08:15
Last Modified:	05 Feb 2015 08:15
URI:	http://ir.cftri.res.in/id/eprint/3736

Actions (login required)

View Item