Walnut and hazelnut - environmental sustainable food
2006
Cerovic, S.(Poljoprivredni fakultet, Novi Sad (Serbia)) | Ninic-Todorovic, J.(Poljoprivredni fakultet, Novi Sad (Serbia)) | Golosin, B.(Poljoprivredni fakultet, Novi Sad (Serbia)) | Bijelic, S.(Poljoprivredni fakultet, Novi Sad (Serbia))
Oil and protein content has been investigated as a main components of walnut and hazelnut kernel. Material for this research were varieties and selections of walnut and various genotypes of Turkish filbert. Both species are very rich in oils, walnut from 65 to 75% of dry matter and Turkish filbert from 62 to 71%, and proteins, walnut from 15-19% and Turkish filbert from 16 to 17%. It makes nutritive value of their kernels high including the possibility of organic production.
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