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Effect of variety, preliminary treatment and method of preparation on the quality of some Indian preserves physico-chemical studies.
Siddappa, G. S. and Bhatia, B. S. (1959) Effect of variety, preliminary treatment and method of preparation on the quality of some Indian preserves physico-chemical studies. Food Science, 8. pp. 47-53.
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| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | indian preserves physico-chemical data |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 24 Fruits |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 26 Oct 2021 10:36 |
| Last Modified: | 26 Oct 2021 10:36 |
| URI: | http://ir.cftri.res.in/id/eprint/4058 |
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