Effect of Pretreatments on the Quality of Indian Gooseberry (Amla) Pickle

By:

Sharma, Shikha

Material type: Text

TextPublication details: Ludhiana PAU 2010Edition: Food Science & TechnologyDescription: 29cm.: 50LSubject(s):

DDC classification:

T 664.86 S33E

Summary: The investigation was carried out to study the effect of various pretreatments like blanching and curing on quality of amla pickle. Indian gooseberry (amla) fruit of cultivar Chakaiya were evaluated for the preparation of pickle. Curing treatment in 20 pe

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Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.86 S33E (Browse shelf(Opens below))	Not for loan		250390
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.86 S33E (Browse shelf(Opens below))	Not for loan		250391

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The investigation was carried out to study the effect of various pretreatments like blanching and curing on quality of amla pickle. Indian gooseberry (amla) fruit of cultivar Chakaiya were evaluated for the preparation of pickle. Curing treatment in 20 pe

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