Comparative Organoleptic Evaluation of Foodstuffs Cooked in Different Modes of Cooking Devices

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Authors

  • T. R. Singh
     College of Home Science, Haryana Agricultural University, Hissar ,IN
  • A. Gupta
     College of Home Science, Haryana Agricultural University, Hissar ,IN

Abstract

Food habits, to be rightly understood, should be considered as part of cultural make-up which one has inherited down the ages. Food habits are very hard to break. Though these may have to be given up by individuals for the sake of the common good, the process of change is over a period of time and are not the result of sudden changes of innovations.

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Published

1984-06-01

How to Cite

Singh, T. R., & Gupta, A. (1984). Comparative Organoleptic Evaluation of Foodstuffs Cooked in Different Modes of Cooking Devices. The Indian Journal of Nutrition and Dietetics, 21(6), 199–204. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/11106

Issue

Volume 21, Issue 6, June 1984

Section

Original Articles

License

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