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Development of GMP and HACCP protocol for pepper industry

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BookPublisher: Tavanur 2009 Kelappaji College of Agricultural Engineering and Technology Description: 75.Report number: P 192DDC classification: Online resources: Click here to access online Summary: Development of GMP and HACCP protocol for pepper industry

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Item type	Current location	Collection	Call number	Status	Date due	Barcode
Project Report	Kelappaji College of Agricultural Engineering & Technology Library, Tavanur Reference	Reference Book	631.56 PRI/DE (Browse shelf)	Available		KAU_KCAET-P 192

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Previous	631.56 MAN/ST Standardisation of vanilla curing techniques	631.56 NAI/DE Development of whey based RTS product from pineapple	631.56 PRE/DR Drying studies of garcinia cambodia	631.56 PRI/DE Development of GMP and HACCP protocol for pepper industry	631.56 PRI/DE Development and quality evaluation of thermally processed jackfruit (Artocarpus heterophyllus L.)	631.56 SIM/ST Studies on pressure parboiling of paddy	631.56 SMI/ST Studies on osmotic dehydration of green pepper	Next

Development of GMP and HACCP protocol for pepper industry

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