A new method for reddening dyer's saffron florets:...

European Food Research and Technology 1991 / 04 Vol. 192; Iss. 4

A new method for reddening dyer's saffron florets: Evaluation of carthamin productivity

Koshi Saito
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Volume:
192
Language:
english
Pages:
5
DOI:
10.1007/bf01202766
Date:
April, 1991
File:
PDF, 535 KB
english, 1991
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