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Analysis Of Volatile Organic Compounds Produced During Spoilage Of Salads.

Amala, Joy (2017) Analysis Of Volatile Organic Compounds Produced During Spoilage Of Salads. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: Microbial quality, Kosambari salad, volatile compounds, Moong dal salad, Gas chromatography
Subjects: 600 Technology > 08 Food technology > 10 Food Microorganisms
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Oct 2017 04:09
Last Modified: 17 Oct 2017 04:09
URI: http://ir.cftri.com/id/eprint/12999

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