Influence of pre-processing storage conditions on peeled almond quality

Italian Journal of Food Science

Volumn 8, Issue 2, 1996, Pages 115-125

  Senesi, E ^a   Rizzolo, A ^a   Colombo, C ^a   Testoni, A ^a  

^a Ist Sperim Per Valorizzazione T   (Italy)

Author keywords

Lipid oxidation; Peeled almonds; Pre processing storage; Sensory analysis

Indexed keywords

PRUNUS DULCIS;

EID: 0030551755     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (18)

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