The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Incidence and State of Adulteration of Commonly Consumed Spices in Bombay City Part II. Mustard, Black Pepper and Asafoetida


Affiliations
1 Department of Foods and Nutrition, S. V. T. College of Home Science and Smt. Motibai Thackersey Home Science Research Project, S. N. D. T. Women's University, Bombay - 400 020, India
2 Department of Foods and Nutrition, Smt. Motibai Thackersey Home Science Research Project, India
     

   Subscribe/Renew Journal


The data on the incidence and the state of adulteration based on the chemical analysis and microscopic examination of three spices, namely, chilli, coriander and turmeric has already been reported by Kirti Bhalla and Punekar.
User
Notifications

Abstract Views: 273

PDF Views: 0




  • Incidence and State of Adulteration of Commonly Consumed Spices in Bombay City Part II. Mustard, Black Pepper and Asafoetida

Abstract Views: 273  |  PDF Views: 0

Authors

Kirti Bhallai
Department of Foods and Nutrition, S. V. T. College of Home Science and Smt. Motibai Thackersey Home Science Research Project, S. N. D. T. Women's University, Bombay - 400 020, India
B. D. Punekar
Department of Foods and Nutrition, Smt. Motibai Thackersey Home Science Research Project, India

Abstract


The data on the incidence and the state of adulteration based on the chemical analysis and microscopic examination of three spices, namely, chilli, coriander and turmeric has already been reported by Kirti Bhalla and Punekar.