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1.
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Effect of Drying Conditions on Initial Color,Color Retention,and Pungency of Red Peppers by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: November 1962
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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2.
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Factors Affecting the Retention of Red Color in Peppers by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: August 1956
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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3.
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Effect of Fat - Soluble Antioxidants on the Stability of the Red Color of Peppers by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: September 1956
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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