Chapter Quality Management in Spice Paprika Production: From Cultivation to End Product

Chapter Quality Management in Spice Paprika Production: From Cultivation to End Product

There is ample historical and scientifically proven information regarding the health benefits of spice paprika, including favourable physiological effects, anti-oxidant and anti-inflammatory properties. Nonetheless, even though it is consumed in small portions, spice paprika has occasionally been re...

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Bibliographic Details
Format:	eBook
Language:	English
Published:	InTechOpen 2018
Subjects:	Production & quality control management Capsicum, agro-environmental and food safety, contaminants, technology, critical control points
Online Access:	Open Access: DOAB: description of the publication Open Access: DOAB, download the publication

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