חיפוש מתקדם
LWT - Food Science and Technology
Wallerstein, I.S., Department of Industrial Crops, A.R.O., The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Merin, U., Department of Food Science, A.R.O., The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Rosenthal, I., Department of Food Science, A.R.O., The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
The chemical composition of the kernels of peanuts of three Israeli breeds of Virginia-type cultivars was determined. Accelerated oxidation tests indicated that kernels of the var. 'Shosh' were the least resistant to rancidity. © 1989 Academic Press Limited.
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Comparison of kernels of three virginia-type peanut cultivars
22
Wallerstein, I.S., Department of Industrial Crops, A.R.O., The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Merin, U., Department of Food Science, A.R.O., The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Rosenthal, I., Department of Food Science, A.R.O., The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Comparison of kernels of three virginia-type peanut cultivars
The chemical composition of the kernels of peanuts of three Israeli breeds of Virginia-type cultivars was determined. Accelerated oxidation tests indicated that kernels of the var. 'Shosh' were the least resistant to rancidity. © 1989 Academic Press Limited.
Scientific Publication