![](/img/cover-not-exists.png)
Effect of salting and roasting on the lipids of Iranian pistachio kernels
GHASSEM G. KASHANI, L. R. G. VALADONVolume:
18
Year:
1983
Language:
english
Pages:
7
DOI:
10.1111/j.1365-2621.1983.tb00288.x
File:
PDF, 357 KB
english, 1983