Changes in the Amount of Lipid Classes of Macadamia Nuts...

Changes in the Amount of Lipid Classes of Macadamia Nuts and Cashew Nuts by Drying and Roasting

KOAZE, Hiroshi, KARANJA, Paul N., ONYANGO, Arnold N., ISHIBASHI, Kenichi, BABA, NAOMICHI
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Volume:
27
Year:
2001
Language:
english
Journal:
food preservation science
DOI:
10.5891/jafps.27.11
File:
PDF, 554 KB
english, 2001
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