Ginger processing investigations. 3. Improving the quality of processed gingerTools Leverington, R.E. (1969) Ginger processing investigations. 3. Improving the quality of processed ginger. Queensland Journal of Agricultural and Animal Sciences, 26 (2). pp. 263-270.
AbstractFactors investigated included quality of the raw material, effect of pH on colour and flavour, fermentation, and crystallizing methods.
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