Studies on the comparative stability of cold-pressed vs. distilled mandarin oil.

Parekh, C. M. and Pruthi, J. S. and Tandon, G. L. and Girdhari, Lal. (1961) Studies on the comparative stability of cold-pressed vs. distilled mandarin oil. Food Science, 10 (11). pp. 365-366.

PDF Food Science, Volume-10( (1961) 365-366.pdf - Published Version Restricted to Registered users only Download (65kB)

Item Type:	Article
Uncontrolled Keywords:	comparative stability, cold pressed, distilled, mandarin oil
Subjects:	600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	28 Jul 2016 10:05
Last Modified:	28 Jul 2016 10:05
URI:	http://ir.cftri.res.in/id/eprint/5722

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