Gopalakrishna, A. G. and Baby Latha, R. (2000) Effect of roasting of spices on the retention of active principles during storage. Indian Spices, 37 (3). pp. 19-21.
![[thumbnail of Indian_Spices_37_3_19-21.pdf]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png "Indian_Spices_37_3_19-21.pdf")
PDF
Indian_Spices_37_3_19-21.pdf
Restricted to Registered users only
Download (297kB)
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | spices, capsicum annum, chemistry, storage |
| Subjects: | 600 Technology > 08 Food technology > 06 Preservation and Storage 600 Technology > 08 Food technology > 30 Spices/Condiments |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 01 Jun 2011 06:42 |
| Last Modified: | 01 Jun 2011 06:42 |
| URI: | http://ir.cftri.res.in/id/eprint/3999 |
Actions (login required)
- View Item