Radiation Processing For Development Of Minimally Processed Ready To Cook  Cauliflower And Its Impact On Flavor Qualit

dc.contributor.guide	B. B. Mishra
dc.coverage.spatial
dc.creator.researcher	Jasraj Vaishnav
dc.date.accessioned	2023-08-01T09:36:55Z
dc.date.available	2023-08-01T09:36:55Z
dc.date.awarded	2023
dc.date.completed	2023
dc.date.registered	2017
dc.description.abstract	newline
dc.description.note
dc.format.accompanyingmaterial	DVD
dc.format.dimensions
dc.format.extent
dc.identifier.uri	http://hdl.handle.net/10603/503756
dc.language	English
dc.publisher.institution	Department of Life Sciences
dc.publisher.place	Mumbai
dc.publisher.university	Homi Bhabha National Institute
dc.relation
dc.rights	university
dc.source.university	University
dc.subject.keyword	Aroma
dc.subject.keyword	Brassica
dc.subject.keyword	Cauliflower
dc.subject.keyword	Gamma irradiation
dc.subject.keyword	Glucosinolates
dc.subject.keyword	Life Sciences
dc.subject.keyword	Microbial quality
dc.subject.keyword	Shelf life
dc.title	Radiation Processing For Development Of Minimally Processed Ready To Cook Cauliflower And Its Impact On Flavor Qualit
dc.title.alternative
dc.type.degree	Ph.D.