Effect of blanching and drying on quality of mace (Myristica Fragrans)

被引：0
|
作者：
Dhas, P. Heartwin Amala [1 ,2 ]
John Zachariah, T. [1 ]
Rajesh, P.N. [1 ]
Subramannian, Shinoj [1 ]
机构：
[1] Indian Institute of Spices Research, P.B. No. 1701, Calicut - 673 012, India
[2] National Dairy Research Institute, Adugodi, Bangalore - 560 030
来源：
Journal of Food Science and Technology | 2004年 / 41卷 / 03期
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学科分类号：
摘要：
Food preservation
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页码：306 / 308
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