Delhi / Lucknow / New Delhi / Hyderabad / Muscat / Bangalore / /
Company
Regional Reasearch Laboratory / Apple / /
Country
France / India / / /
Facility
Dr YS Parmar University of Horticulture / University of Agricultural Sciences / Central Food Technological Research Institute / Punjab Agricultural University / Dr Y S Parmar University of Horticulture / Haryana Agricultural University / Vegetable Preservation Institute / Mahatama Phule Agricultural University / Indian Institute of Horticultural Research / Indian Agricultural Research Institute / /
IndustryTerm
physico-chemical characteristics / wood chips / chemical characterstics / fermented product / chemical composition / physico-chemical and sensory quality / physico-chemical and sensory qualities / ready-to-serve beverage / chemical mineral / undistilled alcoholic fermented fruit product / chemical and sensory analysis75 / ginger beverage / alcoholic beverage / chemical / fermented by-products / carbonated beverage / cider ginger beverage / /
Organization
Department of Postharvest Technology / Department of Horticulture / Haryana Agricultural University / Central Food Technological Research Institute / Res Haryana Agric Univ / Devender Attri Department of Postharvest Technology / Fruit and Vegetable Preservation Institute / Dr YS Parmar University of Horticulture and Forestry / India V / Mahatama Phule Agricultural University / Indian Agricultural Research Institute / Indian Institute of Horticultural Research / Andhra Pradesh Grape Growers Association / Indian Standard Institution / Parmar University of Horticulture & Forestry / University of Agricultural Sciences / Bangalore / Bayan / Punjab Agricultural University / Ludhiana / /
Journal of Scientific & Industrial Research Vol. 64, January 2005, pp 9-18 Panorma of research and development of wines in India V K Joshi* and Devender Attri Department of Postharvest Technology, Dr Y S Parmar Universit