Indian Institute of Spices Research Library catalog › Details for: Effect of Curing Methods and Drying Temperature on the Quality of Sliced Turmeric (Curcuma longa L.)

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Effect of Curing Methods and Drying Temperature on the Quality of Sliced Turmeric (Curcuma longa L.)

By: N.K., Muhamed NisarMaterial type: Text

TextPublication details: 2019Description: 76Subject(s): drying | turmeric | postharvest technilogyDissertation note: Uttarakhand Technical University, Dehradun Food Technology 2019 Dr. E. Jayashree

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Item type	Current library	Call number	Status	Date due	Barcode
Project Report	IISR Library		Available		PR307

Uttarakhand Technical University, Dehradun Food Technology 2019 Dr. E. Jayashree

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Effect of Curing Methods and Drying Temperature on the Quality of Sliced Turmeric (Curcuma longa L.)

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