Muzaffer Alam, B. Rukmani, K.K. Shanmughadasan and K.K. Purushothaman
(1984)
Effect of time on the fermentation and storage of candanasava.
[Publication]
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| Item Type: |
Publication
|
| Author(s): |
Muzaffer Alam, B. Rukmani, K.K. Shanmughadasan and K.K. Purushothaman |
| Author(s) order (without accents): |
Muzaffer Alam, B Rukmani, K K Shanmughadasan and K K Purushothaman |
| Title order (without accents): |
Effect of time on the fermentation and storage of candanasava |
| Type of publication: |
Article / Letter to editor |
| Language: |
English |
| Published in: |
Ancient Science of Life 4, 1, 51--55 |
| Location: |
present |
| Additional info: |
the candan\={a}sava was prepared in the following way: \'{s}arkar\={a} (4.8 kg.) and gu\d{d}a (2.4 kg.) were dissolved in water (24.576 l.); dr\={a}k\d{s}\={a} (dried grapes; 960 g.) was crushed and mixed in the solution; twenty-two items of vegetable ori |
| Checked: |
yes |
| ReferenceID: |
71716 |
| Date Deposited: |
07 Jul 2017 12:09 |
| Last Modified: |
07 Jul 2017 12:09 |
| URI: |
http://indianmedicine.eldoc.ub.rug.nl/id/eprint/22474 |
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