Chokkalingam, A. (1983) High pressure extraction of food flavours and spices by super critical carbon dioxide. Masters thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | extraction, carbon dioxide, spices, flavour |
| Subjects: | 600 Technology > 08 Food technology > 01 Analysis 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes 600 Technology > 08 Food technology > 30 Spices/Condiments |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 30 Mar 2023 06:02 |
| Last Modified: | 30 Mar 2023 06:02 |
| URI: | http://ir.cftri.res.in/id/eprint/16289 |
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