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Effect of drying methods on the flavour quality of marjoram (Oreganum majorana L.).
Raghavan, B. and Rao, L. J. and Singh, M. and Abraham, K. O. (1997) Effect of drying methods on the flavour quality of marjoram (Oreganum majorana L.). Nahrung, 41 (3). 159-161, 19 ref..
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Nahrung 41 (1997) Nr. 3, S. 159- 161.pdf - Published Version Restricted to Registered users only Download (303kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | drying methods marjoram flavour |
| Subjects: | 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes 600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 21 Jun 2017 10:14 |
| Last Modified: | 08 Mar 2018 11:27 |
| URI: | http://ir.cftri.res.in/id/eprint/3886 |
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