Determination of scoville index of chillies using a sensory evaluation based approach

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dc.contributor.authorGamage, P.P.H.
dc.date.accessioned2020-07-13T05:40:06Z
dc.date.available2020-07-13T05:40:06Z
dc.date.issued2006
dc.format.extent76
dc.identifier.degreeBSc
dc.identifier.indexnumber02/AS/037
dc.identifier.reportnoAP-FOOD-218
dc.identifier.universitySabaragamuwa University of Sri Lanka
dc.identifier.urihttps://dl-susl.nsf.gov.lk/handle/1/233
dc.subjectFood Science and Technology
dc.titleDetermination of scoville index of chillies using a sensory evaluation based approach
dc.typeResearch Report

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