STUDIES ON QUALITY OF TURMERIC (CURCUMA-LONGA) IN RELATION TO CURING METHODS

被引：0
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作者：
SAMPATHU, SR
KRISHNAMURTHY, N
SOWBHAGYA, HB
SHANKARANARAYANA, ML
机构：
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1988年 / 25卷 / 03期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：152 / 155
页数：4
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