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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
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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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