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Items where Subject is "600 Technology > 08 Food technology > 30 Spices/Condiments > 05 Vinegar"

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Number of items at this level: 8.

E

Eapen, K. C. and Rao, T. N. R. (1970) Studies on vinegar. I. Standardisation of conditions for different methods of acetification. Indian Food Packer, 24 (5). 5-10, 14 ref..

N

Nagarathnamma, M. and Dwarakanath, C. T. and Pruthi, J. S. (1964) Changes in the chemical composition of the raw material during the preparation of vinegar. Indian Food Packer, 18 (2). pp. 4-7.

Nagarathnamma, M. and Siddappa, G. S. (1964) Analysis and detection of adulteration in vinegar: A review. Indian Food Packer, 18 (2). pp. 8-10.

P

Pruthi, J. S. and Nagarathnamma, M. and Siddappa, G. S. (1964) Detection of adulteration in vinegar by application of VRS technique and paper chromatography. Indian Food Packer, 18 (2). pp. 11-14.

S

Sagar, Rajendra Shinde (2018) Process development for production of Tomato vinegar. [Student Project Report] (Submitted)

Saumya Srinivas, V. (2018) Production of Vinegar from Banana (Musa paradisiaca var G9). [Student Project Report] (Submitted)

Shibani, Nayak (2018) Production of Vinegar from Coconut Water. [Student Project Report] (Submitted)

Suman, Mayuri (2018) Watermelon Vinegar. [Student Project Report] (Submitted)

This list was generated on Sun Nov 18 03:34:57 2018 IST.