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Effect of drying methods on the flavour quality of marjoram (Oreganum majorana L.).

IR@CSIR-CFTRI

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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..