Capsicum‐production, technology, chemistry, and quality...

C R C Critical Reviews in Food Science and Nutrition 1985 / 01 Vol. 22; Iss. 2

Capsicum‐production, technology, chemistry, and quality part 1: History, botany, cultivation, and primary processing

Govindarajan, V. S., Salzer, Uwe J.
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Volume:
22
Language:
english
Journal:
C R C Critical Reviews in Food Science and Nutrition
DOI:
10.1080/10408398509527412
Date:
January, 1985
File:
PDF, 4.66 MB
english, 1985
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