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Determination of the critical temperature of dehydration of garlic.

Pruthi, J. S. and Singh, L. J. and Girdhari, Lal. (1959) Determination of the critical temperature of dehydration of garlic. Food Science, 8. pp. 436-440.

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Food Science December 1959, Vol. 8, No. 12, PP. 436--440.pdf - Published Version
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Item Type: Article
Uncontrolled Keywords: dehydration, garlic, temperature of air
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Oct 2013 05:15
Last Modified: 03 Oct 2013 05:15
URI: http://ir.cftri.com/id/eprint/3740

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