[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Shelflife Studies on the Effect of Microwave Processing on Microbial and Nutritional Quality of Selected Sprout.

Ann Mary, Paul (2018) Shelflife Studies on the Effect of Microwave Processing on Microbial and Nutritional Quality of Selected Sprout. [Student Project Report] (Submitted)

[img] PDF
Ann.pdf - Submitted Version
Restricted to Repository staff only

Download (2MB)

Item Type: Student Project Report
Uncontrolled Keywords: Shelf life, microwave processing, microbial, nutritional quality, sprouted pulses
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 22 Legumes-Pulses
600 Technology > 08 Food technology > 06 Preservation and Storage > 05 Microwave heating
Divisions: Food Safety Analytical Quality Control Lab
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Jul 2018 10:46
Last Modified: 18 Jul 2018 10:46
URI: http://ir.cftri.com/id/eprint/13610

Actions (login required)

View Item View Item