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EFFECT OF PRE TREATMENTS AND CURING METHODS ON THE QUALITY CHARACTERS OF PROCESSED CARDAMOM (Elettaria cardamomum (L.) Maton)

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BookPublisher: COLLEGE OF AGRICULTURE VELLAYANI DEPARTMENT OF PROCESSING TECHNOLOGY 2012DDC classification: J1:8 P12

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Item type	Current location	Collection	Call number	Status	Date due	Barcode
Theses	College of Agriculture, Vellayani	MTH	J1:8 P12 SO 10 (Browse shelf)	Available		KAU_COAV-Th1533

Previous	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	Next
Previous	J1:8 P11 SH 7 STANDARDIZATION OF PROCESSING METHODS FOR PRODUCTION OF QUALITY WHITE PEPPER	J1:8 P12 AM 9 PROTOCOL DEVELOPMENT FOR FRESH-CUT FRUITS AND FRUIT MIX PREPARATION	J1:8 P12 PH 11 POSTHARVEST EVALUATION OF BITTER GOURD AS INFLUENCED BY GROWING CONDITION, HARVEST MATURITY, PREPACKAGING AND STORAGE	J1:8 P12 SO 10 EFFECT OF PRE TREATMENTS AND CURING METHODS ON THE QUALITY CHARACTERS OF PROCESSED CARDAMOM (Elettaria cardamomum (L.) Maton)	J1:8 P13 TH 12 PROTOCOL DEVELOPMENT FOR FRESH CUT VEGETABLES	J1:8 P14 JA 14 POSTHARVEST MANAGEMENT PRACTICES IN PAPAYA (Carica papaya L.) FOR IMPROVING SHELF LIFE	J1:8 P14 SO 13 DEVELOPMENT OF NENDRAN BANANA CHIPS WITH ENHANCED SHELF .LIFE AND QUALITY	Next

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