Items where Subject is "600 Technology > 08 Food technology > 30 Spices/Condiments > 03 Sauces"

FOSTIS Collection (3)
- 600 Technology (3)
  - 08 Food technology (3)
    - 30 Spices/Condiments (3)
      - 03 Sauces (3)

Group by: Creators | Item Type

Jump to: A | B | G

Number of items at this level: 3.

A

Amala, V. S (2024) Development and quality evaluation of vegetable based schezwan sauce. [Student Project Report] (Submitted)

B

Beerh, O. P. and Siddappa, G. S. (1959) A paper chromatographic method for the detection of adulteration of tomato kethcup with sweet potato. Food Science, 8 (2). pp. 45-46.

G

Geeta, Soren (2023) Evaluation of food additives and preservatives in pickles and sauces. [Student Project Report] (Submitted)

This list was generated on Thu Nov 21 12:45:18 2024 IST.