Ginger processing investigations. 3. Improving the quality of processed ginger

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Leverington, R.E. (1969) Ginger processing investigations. 3. Improving the quality of processed ginger. Queensland Journal of Agricultural and Animal Sciences, 26 (2). pp. 263-270.

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Abstract

Factors investigated included quality of the raw material, effect of pH on colour and flavour, fermentation, and crystallizing methods.

Item Type:	Article
Corporate Creators:	Department of Agriculture and Fisheries, Queensland
Subjects:	Plant culture > Harvesting, curing, storage Plant culture > Field crops
Live Archive:	20 May 2024 00:58
Last Modified:	20 May 2024 00:58

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