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Authors
Affiliations
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, IN
2 Department of Foods and Nutrition, Smt. Motibai Thackersey Home Science Research Project, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 12, No 7 (1975), Pagination: 216-222
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.
