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Effect of roasting of spices on the retention of active principles during storage.

Gopalakrishna, A. G. and Baby Latha, R. (2000) Effect of roasting of spices on the retention of active principles during storage. Indian Spices, 37 (3). pp. 19-21.

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Item Type: Article
Uncontrolled Keywords: spices, capsicum annum, chemistry, storage
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Jun 2011 06:42
Last Modified: 01 Jun 2011 06:42
URI: http://ir.cftri.com/id/eprint/3999

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