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Saffron Quality: Effect of Agricultural Practices, Processing and Storage

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Production Practices and Quality Assessment of Food Crops Volume 1

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  1. School of Chemistry, Laboratory of Food Chemistry and Technology, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece

    Stella A. Ordoudi & Maria Z. Tsimidou

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    Ramdane Dris

  2. FAO/IAEA Joint Division, International Atomic Energy Agency, Vienna, Austria

    Shri Mohan Jain

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Ordoudi, S.A., Tsimidou, M.Z. (2004). Saffron Quality: Effect of Agricultural Practices, Processing and Storage. In: Dris, R., Jain, S.M. (eds) Production Practices and Quality Assessment of Food Crops Volume 1. Springer, Dordrecht. https://doi.org/10.1007/1-4020-2533-5_8

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