Singh, L. J. and Pruthi, J. S. and Sreenivasamurthy, V. and Swaminathan, M. and Subrahmanyan, V. (1959) Effect of type of packaging and storage temperature on allyl sulphide, total sulphur, antibacterial activity and volatile reducing substances in garlic powder. Food Science, 8. pp. 453-457.
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| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | garlic powder, packaging, storage temperatures, pungency, antibat:terial activity, volatile reducing substances |
| Subjects: | 600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging |
| Divisions: | Food Packaging Technology Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 03 Oct 2013 06:13 |
| Last Modified: | 03 Oct 2013 06:13 |
| URI: | http://ir.cftri.res.in/id/eprint/4052 |
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