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Pepper chemistry, technology and quality evaluation.

IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore

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Relation http://ir.cftri.com/2850/
CRC-06-77
 
Title Pepper chemistry, technology and quality evaluation.
 
Creator Govindarajan, V. S.
 
Subject 30 Spices/Condiments
 
Date 1977
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/2850/1/crc_food_sci_%26_nutr.pdf
Govindarajan, V. S. (1977) Pepper chemistry, technology and quality evaluation. CRC Critical Reviews in Food Science and Nutrition, 9. pp. 115-225.