The Indian Journal of Nutrition and Dietetics

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


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1 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, India
2 Department of Foods and Nutrition, Smt. Motibai Thackersey Home Science Research Project, India
     

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

Abstract Views: 169  |  PDF Views: 0

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

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.