Role of mandarin oil in the development of off-flavour in orange squash.

Parekh, C. M. and Pruthi, J. S. and Girdhari, Lal. (1961) Role of mandarin oil in the development of off-flavour in orange squash. Food Science, 10. pp. 367-372.

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Item Type:	Article
Uncontrolled Keywords:	mandarin oil, orange squash, off flavour
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes 600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	28 Jul 2016 10:28
Last Modified:	28 Jul 2016 10:28
URI:	http://ir.cftri.res.in/id/eprint/5276

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