feed Essential Oils, Flavours and Aromatic Plants

essential oils processes and formulations hand book

PRICE:  US$ 137.5     INR 775.00

ISBN: 818673239X

Product Details

Essential Oils by Steam Distillation, Essential Oil Lemon Basill, Processing of Fresh Ginger, GC-MS studies, Essential Oil from Cinnamomum, Quality ev aluation of sandalwood oil, Kewda flower distillation, Composition of essential oil from bottle brush, Essentioal Oil of Ocimum basilicum L., Composition of essential oil from flowers of Keora, Pesticidal properties of sub-critically extracted pl


   

hand book of essential oils manufacturing and aromatic plants

PRICE:  US$ 137.5     INR 775.00

ISBN: 9788186732274

Product Details

Rose oil distillation method, extraction of essential oils, folk medicinal uses of indigenous aromatic plants, essential oil bearing plants status, promising aromatic plants of industrial value, fractionation of essential oil in perfumery & turpentine industry, tagetes minuta, essential oil of hyptis suaveolens poit, super critical fluid extraction technology, citronella oil, clove oil, eucalyp


   

modern technology of essential oils

PRICE:  US$ 157.5     INR 975.00

ISBN: 8186732713

Product Details

Essential Oils Technology, Essential Oils and Flavours, Davana, Cultivation and Utilization of Kaempferia Galanga L., Chemical Investigation of Essent ial Oils of Artemisia species, Clove, By-Product From Turmeric and Ginger Rhizomes, Traditional Uses of Selected Aromatic Plants, Traditional Aromatic Incense and Insect Repellent Plants, Production of Essential Oils and Oleoresins, Herb and Oil


   

technology of perfumes, flavours and essential oils

PRICE:  US$ 190     INR 1,300.00

ISBN: 9788189765224

Product Details

'Technology of Perfumes, Flavours & Essential Oils' covers various methods including Creating a Perfume, Flower Perfumes and Their Formulat ions, Packaging of Perfumes, Testing a Perfume, Aerosol Spray, Aromatic Perfumery Compounds, Scents and Perfumes, Spray (Perfumes), Floral Oils, Manufacturing Processes of Flavours, Non-Alcoholic Flavours, Flavours Fruits (Whiskey, Vodka, G


   

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