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Effect of roasting of spices on the retention of active principles during storage.
Gopalakrishna, A. G. and Baby Latha, R. (2000) Effect of roasting of spices on the retention of active principles during storage. Indian Spices, 37 (3). pp. 19-21.
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| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | spices, capsicum annum, chemistry, storage |
| Subjects: | 600 Technology > 08 Food technology > 06 Preservation and Storage 600 Technology > 08 Food technology > 30 Spices/Condiments |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 01 Jun 2011 06:42 |
| Last Modified: | 01 Jun 2011 06:42 |
| URI: | http://ir.cftri.res.in/id/eprint/3999 |
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