Development of GMP and HACCP protocol for pepper industry

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TextPublication details: Tavanur 2009 Kelappaji College of Agricultural Engineering and TechnologyDescription: 75Report number: P 192DDC classification:

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Summary: Development of GMP and HACCP protocol for pepper industry

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Item type	Current library	Collection	Call number	Status	Barcode
Project Report	KAUAET Reference	Reference	631.56 PRI/DE (Browse shelf(Opens below))	Not for loan	P 192

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Previous	631.56 MAN/ST Standardisation of vanilla curing techniques	631.56 NAI/DE Development of whey based RTS product from pineapple	631.56 PRE/DR Drying studies of garcinia cambodia	631.56 PRI/DE Development of GMP and HACCP protocol for pepper industry	631.56 PRI/DE Development and quality evaluation of thermally processed jackfruit (Artocarpus heterophyllus L.)	631.56 SIM/ST Studies on pressure parboiling of paddy	631.56 SMI/ST Studies on osmotic dehydration of green pepper	Next

Development of GMP and HACCP protocol for pepper industry

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