Effects of Dielectric and Steam Heating Treatments on the Pre-Storage and Storage Color Characteristics of Pecan Kernels
- 1 November 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (6) , 1532-1534
- https://doi.org/10.1111/j.1365-2621.1984.tb12838.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Effects of Dielectric and Steam Heating Treatments on the Storage Stability of Pecan KernelsJournal of Food Science, 1984
- LEUCOANTHOCYANIDIN OXIDATION IN PECAN KERNELS: RELATION TO DISCOLORATION AND KERNEL QUALITYJournal of Food Science, 1978
- Comparison of methods of freshness assessment of wet fishInternational Journal of Food Science & Technology, 1976