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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书目信息
GIDA (Turkey)
卷
27
期
1
ISSN
1300-3070
页码
pp. 35-39
其它主题
Variete; Qualite; Sechage
语言
英语
注释
Summaries (En, Tr)
2 tables; 35 ref.
翻译的标题
Mekanik kurutmada hava sicakliginin onemli Turk findik cesitlerinin Tombul'un kalitesine etkisi
类型
Summary
2003-08-15
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