Pickle and Sauce Making
Jump To References Section
Abstract
In the above book, in its third edition, the authors have incorporated all new knowledge and starting from the manufacture of vinegar, the raw material for pickling, a detailed information on pickles and sauces are included.Downloads
Download data is not yet available.
Downloads
Published
1976-05-01
How to Cite
Easwaran, P. (1976). Pickle and Sauce Making. The Indian Journal of Nutrition and Dietetics, 13(5), 158–158. Retrieved from http://informaticsjournals.com/index.php/ijnd/article/view/11754
Issue
Section
Book Review
License
All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).
Please contact us at [email protected] for permissions related to commercial use of the article(s).