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Effect of drying methods on the flavour quality of marjoram (Oreganum majorana L.).

Raghavan, B. and Rao, L. J. and Singh, M. and Abraham, K. O. (1997) Effect of drying methods on the flavour quality of marjoram (Oreganum majorana L.). Nahrung, 41 (3). 159-161, 19 ref..

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Item Type: Article
Uncontrolled Keywords: drying methods marjoram flavour
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Jun 2017 10:14
Last Modified: 08 Mar 2018 11:27
URI: http://ir.cftri.com/id/eprint/3886

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