The Uniquity of Coir Retting
| dc.contributor.author | Bhat, J.V. | |
| dc.contributor.author | Nambudiri, A.M.D. | |
| dc.date.accessioned | 2014-09-22T07:13:31Z | |
| dc.date.available | 2014-09-22T07:13:31Z | |
| dc.date.issued | 1971 | |
| dc.description.abstract | The various methods followed for the retting of coconut husk, the biology and biochemistry of retting, the factors influencing the production of good fibre and the types of articles manufactured therefrom are reviewed. Different types of microorganisms involved in coir retting and their role in the degradation of pectin and polyphenols are discussed. The long time taken for retting of husks has been shown to be due to their polyphenol contents. That sea water or brackish water is not essential and that fresh water is equally suitable .for this retting has been clearly brought out. | en_US |
| dc.identifier.citation | Reprinted from the journal of scientific and industrial research ,1971,vol.30,No 12,pp 720-728 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/5955 | |
| dc.language.iso | en | en_US |
| dc.title | The Uniquity of Coir Retting | en_US |
| dc.type | Article | en_US |