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Effect of type of packaging and storage temperature on flavour and colour of garlic powder.
Singh, L. J. and Pruthi, J. S. and Sankaran, A. N. and Indiramma, K. and Girdhari, Lal. (1959) Effect of type of packaging and storage temperature on flavour and colour of garlic powder. Food Science, 8. pp. 457-461.
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Food Science, December 1959, Vol. 8, No. 12, Pp. 457-461.pdf - Published Version Restricted to Registered users only Download (153kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | colour, flavour (pungency), garlic powder, packaging, storage temperature |
| Subjects: | 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes 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 06:07 |
| Last Modified: | 03 Oct 2013 06:07 |
| URI: | http://ir.cftri.res.in/id/eprint/4053 |
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