Effect of artificial drying air temperature on stability of the major Turkish hazelnut variety, Tombul
2002
Ozdemir, M. (TUBITAK-MRC, Food Science and Technological Research Inst., Kocaeli (Turkey)) Yildiz, M. | Gurcan, S.T.
To investigate the effect of artificial drying air temperature on stability of the major Turkish hazelnut variety, Tombul and to determine the optimum drying air temperature, hazelnuts were dried at 35 deg C, 40 deg C, 45 deg C and 50 deg C. Changes in fat content, fatty acid composition, free fatty acid content, iodine value, degree of unsaturation and rancimant value were investigated
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Библиографическая информация
GIDA (Turkey)
Том
27
Выпуск
1
ISSN
1300-3070
Нумерация страниц
pp. 35-39
Другие темы
Variete; Qualite; Sechage
Язык
Английский
Примечание
Summaries (En, Tr)
2 tables; 35 ref.
Переведенный заголовок
Mekanik kurutmada hava sicakliginin onemli Turk findik cesitlerinin Tombul'un kalitesine etkisi
Тип
Summary
2003-08-15
AGRIS AP
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