Effect of type of packaging and storage temperature on allyl sulphide, total sulphur, antibacterial activity and volatile reducing substances in garlic powder.

Singh, L. J. and Pruthi, J. S. and Sreenivasamurthy, V. and Swaminathan, M. and Subrahmanyan, V. (1959) Effect of type of packaging and storage temperature on allyl sulphide, total sulphur, antibacterial activity and volatile reducing substances in garlic powder. Food Science, 8. pp. 453-457.

PDF Food Science, December 1959, Vol. 8, No. 12, 453-457.pdf - Published Version Restricted to Registered users only Download (147kB)

Item Type:	Article
Uncontrolled Keywords:	garlic powder, packaging, storage temperatures, pungency, antibat:terial activity, volatile reducing substances
Subjects:	600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions:	Food Packaging Technology Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	03 Oct 2013 06:13
Last Modified:	03 Oct 2013 06:13
URI:	http://ir.cftri.res.in/id/eprint/4052

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