Effect of time on the fermentation and storage of candanasava

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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