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

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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 ,IN
  • B. D. Punekar
     Department of Foods and Nutrition, Smt. Motibai Thackersey Home Science Research Project ,IN

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.

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Published

1975-07-01

How to Cite

Bhallai, K., & Punekar, B. D. (1975). Incidence and State of Adulteration of Commonly Consumed Spices in Bombay City Part II. Mustard, Black Pepper and Asafoetida. The Indian Journal of Nutrition and Dietetics, 12(7), 216–222. Retrieved from http://informaticsjournals.com/index.php/ijnd/article/view/11504

Issue

Volume 12, Issue 7, July 1975

Section

Original Articles

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