Production of wines from garlic (Allium sativum L.)

By:

CHAWLA, Ajit

Material type: Text

TextPublication details: Ludhiana PAU 1997Edition: MicrobiologyDescription: 95, 17LSubject(s):

DDC classification:

T 663.29 C32P

Summary: Garlic wines have been produced from sterilized mash(15 psi 20 min.) of Punjab Garlic-1, G-50, multi-coloved garlic (each @ 7.0%), single-cloYed garlic (@1.0%) and KMS (@ 100 ppm) treated and unsterilised mashof single and multi-colved garlic (each @ 10 %

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 663.29 C32P (Browse shelf(Opens below))	Not for loan		220452
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 663.29 C32P (Browse shelf(Opens below))	Not for loan		220453

Garlic wines have been produced from sterilized mash(15 psi 20 min.) of Punjab Garlic-1, G-50, multi-coloved garlic (each @ 7.0%), single-cloYed garlic (@1.0%) and KMS (@ 100 ppm) treated and unsterilised mashof single and multi-colved garlic (each @ 10 %

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