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

Role of mandarin oil in the development of off-flavour in orange squash.

Parekh, C. M. and Pruthi, J. S. and Girdhari, Lal. (1961) Role of mandarin oil in the development of off-flavour in orange squash. Food Science, 10. pp. 367-372.

[img] PDF
Food Science, Volume-10( (1961) 367-372.pdf - Published Version
Restricted to Registered users only

Download (205kB)

Item Type: Article
Uncontrolled Keywords: mandarin oil, orange squash, off flavour
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Jul 2016 10:28
Last Modified: 28 Jul 2016 10:28
URI: http://ir.cftri.com/id/eprint/5276

Actions (login required)

View Item View Item