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Studies on chemical composition, curcumin, essential oil and oleoresin contents of turmeric cultivars. Chakurkar, M. S; Chougule, B. A [Gd]

By: Chakurkar, M SContributor(s): Chakurkar, M S | Chakurkar, M. S | Chougule, B A (Gd) | Chougule, B. A [Gd]Material type: Text

TextPublication details: MPKV, Rahuri MPKV, Rahuri 1998Description: 58+XIII ppOther title: Studies on chemical composition, curcumin, essential oil and oleoresin contents of turmeric cultivarsSubject(s): Food Science and TechnologyDDC classification: 664/CHA

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Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Thesis	Mahatma Phule Krishi Vidyapeeth	664/CHA (Browse shelf(Opens below))	1	Available		T04319

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Previous	664/BRI Plastics in Contact with Food	664/BRI Sensory Properties of Foods	664/CHA Fundamentals of Food Engineering	664/CHA Studies on chemical composition, curcumin, essential oil and oleoresin contents of turmeric cultivars.	664/CHA Development of ready to serve Beverage containing ashwagandha.	664/CHA Preparation and storage of ready to serve beverage from jamun juice.	664/CHA Studies on preparation of dietary fibre from fresh coconut kernel	Next

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