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Mustard - varieties, chemistry and analysis.

Shankaranarayana, M. L. and Raghavan, B. and Natarajan, C. P. (1972) Mustard - varieties, chemistry and analysis. Lebensmittel Wissenschaft Technologie, 5 (6). 191-197, 90 ref..

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Abstract

This review on mustard is divided into the following sections: distribution, varieties and nomenclature; production; chemical composition; nutritional and toxicological studies; analysis of the isothiocyanates; products and uses; and scope for further research.

Item Type: Article
Uncontrolled Keywords: REVIEWS-; review. Mustard; MUSTARD-; NUTRITIONAL-VALUE; review. /Nutritional value/ of mustard; TOXICITY-; review. /Toxicology/ of mustard; ISOTHIOCYANATES-; review. Isothiocyanates detn. in mustard
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 04 Mustard seed
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Dec 2016 07:43
Last Modified: 21 Dec 2016 07:43
URI: http://ir.cftri.com/id/eprint/7212

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