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Quality of powdered black pepper (Piper nigrum L.) during storage. I. Sensory and physicochemical analyses.

Shanthi, Narasimhan. and Nagin, Chand. and Rajalakshmi, D. and Indiramma, A. R. (1990) Quality of powdered black pepper (Piper nigrum L.) during storage. I. Sensory and physicochemical analyses. Journal of Sensory Studies, 4 (4). 229-240 ; 11 ref..

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Item Type: Article
Uncontrolled Keywords: CONDIMENTS-; PHYSICAL-PROPERTIES; SENSORY-PROPERTIES; SPICES-; STORAGE-; BLACK-PEPPER; PHYSICOCHEMICAL-PROPERTIES
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Food Packaging Technology
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 May 2016 11:03
Last Modified: 26 May 2016 11:03
URI: http://ir.cftri.com/id/eprint/6387

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