Raghavan, B. and Rao, L. J. and Singh, M. and Abraham, K. O. (1997) Effect of drying methods on the flavour quality of marjoram (Oreganum majorana L.). Nahrung, 41 (3). 159-161, 19 ref..
![[thumbnail of Nahrung 41 (1997) Nr. 3, S. 159- 161.pdf]](http://ir.cftri.res.in/style/images/fileicons/other.png "Nahrung 41 (1997) Nr. 3, S. 159- 161.pdf")
PDF
Nahrung 41 (1997) Nr. 3, S. 159- 161.pdf - Published Version
Restricted to Registered users only
Download (303kB)
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | drying methods marjoram flavour |
| Subjects: | 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes 600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 21 Jun 2017 10:14 |
| Last Modified: | 08 Mar 2018 11:27 |
| URI: | http://ir.cftri.res.in/id/eprint/3886 |
Actions (login required)
- View Item