Swati, Khatri (2024) Steeping preservation of shallot onions and its quality evaluation (physicochemical, sensory and microbiological analysis). [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Shallot onion, sensory evaluation, preservation |
| Subjects: | 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation 600 Technology > 08 Food technology > 23 Vegetables > 05 Onion 600 Technology > 08 Food technology > 06 Preservation and Storage |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Somashekar K S |
| Date Deposited: | 23 Oct 2024 05:41 |
| Last Modified: | 23 Oct 2024 05:41 |
| URI: | http://ir.cftri.res.in/id/eprint/18188 |
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