Optimal grinding characteristics of black pepper for essential oil yield

Journal of Food Process Engineering

Volumn 22, Issue 2, 1999, Pages 161-173

  Murthy, C T ^a   Rani, Meenakshi ^a   Rao, P N Srinivasa ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

DIFFUSION; DISTILLATION; ESSENTIAL OILS; GAS CHROMATOGRAPHY; GRINDING (COMMINUTION); GRINDING MILLS; PARTICLE SIZE ANALYSIS;

BLACK PEPPER; BONDS EQUATION;

FOOD ADDITIVES;

PIPER NIGRUM;

EID: 0033154032     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.1999.tb00478.x     Document Type: Article

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