Effect of drying methods on the flavour quality of marjoram (Oreganum majorana L.).
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/3886/
|
|
| Title |
Effect of drying methods on the flavour quality of marjoram (Oreganum majorana L.).
|
|
| Creator |
Raghavan, B.
Rao, L. J. Singh, M. Abraham, K. O. |
|
| Subject |
15 Flavour/Fragrance/Perfumes
30 Spices/Condiments 02 Drying and Dehydration |
|
| Date |
1997
|
|
| Type |
Article
PeerReviewed |
|
| Format |
pdf
|
|
| Language |
en
|
|
| Identifier |
http://ir.cftri.com/3886/1/Nahrung%2041%20%281997%29%20Nr.%203%2C%20S.%20159-%20161.pdf
Raghavan, B. and Rao, L. J. and Singh, M. and Abraham, K. O. (1997) Effect of drying methods on the flavour quality of marjoram (Oreganum majorana L.). Nahrung, 41 (3). 159-161, 19 ref.. |
|