Items where Division is "Plantation Products Spices and Flavour Technology" and Year is 1967

Article

Krishnamurthy, M. N. and Padmabai, R. and Natarajan, C. P. (1967) Chemical composition of cardamom. Journal of Food Science and Technology (India), 4. p. 170.

Lewis, Y. S. and Nambudiri, E. S. (1967) Composition of Davana oil-some preliminary studies. Perfumery and Essential Oil Records, 58. pp. 613-617.

Lewis, Y. S. and Nambudiri, E. S. and Natarajan, C. P. (1967) Studies on some essential oils. Indian Perfumer, 2 (1). pp. 5-9.

Natarajan, C. P. and Kuppuswamy, S. and Krishnamurthy, M. N. and Thomas, D'Souza and Gopalan, K. K. (1967) Preservation of green colour in cardamom. Indian Spices, 1. pp. 1-3.

Thesis

Mathew, A. G. (1967) Chemical studies of astringency in plant products with special reference to polyphenols. Doctoral thesis, Central Food Technological Research Institute.