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Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv.
Donno, D., Beccaro, G.L., Mellano, M.G., Di Prima, S., Cavicchioli, M., Cerutti, A.K., Bounous, G.Volume:
31
Journal:
Czech Journal of Food Sciences
DOI:
10.17221/390/2012-cjfs
Date:
July, 2013
File:
PDF, 369 KB
2013