Carregant...

Codi QR

Impact of defferent fermentation time on the quality of black tea in defferent clones (UPASI-2, UPASI-21 and UPASI-26)

Dades bibliogràfiques
Autor principal:	Greshma C.
Format:	Dissertation
Publicat:	Coimbatore Upasi Tea Research Foundation
Matèries:	Food Science and Technologies

Ítems similars

Impact of defferent fermentation time on the quality of black tea in defferent clones (UPASI-3, UPASI-9 and UPASI-17)
per: Jibin M K
Publicat: (2017)

Upasi planting directory /
Publicat: (1974)

Impact of defferent steaming time in green tea manufacture
per: Dilna Sabu
Publicat: (2017)

Evolution of vulnerability: Implications for sex defferences in health and development
per: David C Geary
Publicat: (2015)

Proximate Composition and Antibacterial Properties of Green Tea and Black Tea : a Comparative study
per: Minhaj M.
Publicat: (2013)

Impact of steaming on the white tea in different cultivars
per: Ashiq Ali A
Publicat: (2017)

A Comparative Study of Mulberry Leaf Tea and Green Tea
per: Muhammed Shafeeq C.P
Publicat: (2014)

Handbook of plant-based fermented food and beverage technology
per: Hui, Y. H. (Yiu H.)
Publicat: (2012)

Development of Cereal Based Fermented Beverage
per: Jimshad Rahman P.K
Publicat: (2008)

Fermented Foods
per: Montet, Didier;Ed. Ray Ramesh C;Ed
Publicat: (2016)

Tea and soluble tea products manufacture
per: Pintauro, N D
Publicat: (1977)

Quality in the food analysis laboratory /
per: Wood, Roger
Publicat: (1998)

Fermentation effects on food properties
per: Mehta, Bhavbhuti M ed
Publicat: (2012)

Microbiology of food fermentations
per: Pederson, Carl S.
Publicat: (1979)

Tea processing
per: Werkhoven,J
Publicat: (1988)

Microorganisms and fermentation of traditional foods /
Publicat: (2015)

An Investigative Study of Different Varieties of Tea Leaves Based on Caffeine and Tannin Content
per: Sirajudheen P.K
Publicat: (2010)

Fermented foods : Part I: Biochemistry and Biotechnology/
Publicat: (2016)

Biochemical changes during Fermentation of Fish Waste and Prawn Shell using Curd
per: Anusha M.
Publicat: (2013)

Manual of standards of quality for drinking water supplies /
Publicat: (1975)

Antioxidant Potential of Black Pepper and Cinnamon and their Synergistic Effect
per: Shahida A.
Publicat: (2013)

Nondestructive testng of food quality /
per: Irudayaraj, Joseph
Publicat: (2008)

Effect of High Temperature Short time Processing on Quality Aspects of Prawn Manchurian in Opaque Retortable Pouches
per: Nidhin Raveendran
Publicat: (2010)

Quality Assessment of Ellakkallan Ginger
per: Abdussalam K.P
Publicat: (2005)

Issues in environmental science and technology: 15 food safety and food quality /
per: Hester , R E .
Publicat: (2001)

Traditional, ethnic and fermented foods of
per: Devi P

Fermented food biotechnology/
per: Modi, H A
Publicat: (2012)

BIOTECHNOLOGY FOOD FERMENTATION
per: SINGH S K
Publicat: (2010)

FERMENTED FOOD BIOTECHNOLOGY
per: MODI HA
Publicat: (2012)

Biotechnology: food fermentation /
per: Joshi, V.K
Publicat: (1999)

Fermentation technology
per: Purohit, S.S
Publicat: (2011)

Fermentation technology
per: SS, Purohit
Publicat: (2011)

Handbook of Fermented Functional Foods
per: Farnworth, Edward R
Publicat: (2008)

Changes in Quality Characteristics of Adulterated Ghee
per: Ragil B.K
Publicat: (2010)

Quality Evaluation of Packaged Drinking Water
per: Jaseena C.T
Publicat: (2003)

Assessing the Quality Attributes of Formulated Synmix
per: Libin T.K
Publicat: (2013)

Development and Quality Evaluation of Coconut Jam
per: Aparna Menon A.
Publicat: (2014)

The Oxford handbook of food fermentations /
Publicat: (2014)

Fermented foods : Biochemistry and biotechnology/
per: Chilton, Stephanie N
Publicat: (2017)

Industrialization of indigenous fermented foods /
per: Steinkraus, Keith H.
Publicat: (2004)