ICAR Research Data Repository for Knowledge Management
Effect of type of packaging and storage temperature on allyl sulphide, total sulphur, antibacterial activity and volatile reducing substances in garlic powder.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/4052/
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| Title |
Effect of type of packaging and storage temperature on allyl sulphide, total sulphur, antibacterial activity and volatile reducing substances in garlic powder.
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| Creator |
Singh, L. J.
Pruthi, J. S. Sreenivasamurthy, V. Swaminathan, M. Subrahmanyan, V. |
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| Subject |
23 Vegetables
06 Packaging |
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| Date |
1959
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/4052/1/Food%20Science%2C%20December%201959%2C%20Vol.%208%2C%20No.%2012%2C%20453-457.pdf
Singh, L. J. and Pruthi, J. S. and Sreenivasamurthy, V. and Swaminathan, M. and Subrahmanyan, V. (1959) Effect of type of packaging and storage temperature on allyl sulphide, total sulphur, antibacterial activity and volatile reducing substances in garlic powder. Food Science, 8. pp. 453-457. |
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