Cover HortScience
HortScience
Advertisement

274 EFFECTS OF STORAGE TEMPERATURE, KERNEL INTACTNESS, AND ROASTING TEMPERATURE ON VITAMIN E, FATTY ACIDS AND PEROXIDE VALUE OF HAZELNUTS

Authors:
Kais S. EbrahemDepartment of Horticulture, Oregon State University, Corvallis, OR, 97331

Search for other papers by Kais S. Ebrahem in
This Site
Google ScholarClose
,
Daryl G. RichardsonDepartment of Horticulture, Oregon State University, Corvallis, OR, 97331

Search for other papers by Daryl G. Richardson in
This Site
Google ScholarClose
, and
Richard M. TetleyDepartment of Horticulture, Oregon State University, Corvallis, OR, 97331

Search for other papers by Richard M. Tetley in
This Site
Google ScholarClose
Article Category:
Research Article
Online Publication Date:
May 1994
Page(s):
469c–469
Volume/Issue:
Volume 29: Issue 5
Copyright:
© American Society for Horticultural Science 1994
DOI:
https://doi.org/10.21273/HORTSCI.29.5.469c
Free access
Download PDF
Cite this Article Get Citation Alerts Get Permissions Get eTOC Alerts
Published-print:
01 May 1994
Published-print:
01 May 1994
Kais S. EbrahemDepartment of Horticulture, Oregon State University, Corvallis, OR, 97331

Search for other papers by Kais S. Ebrahem in
Google ScholarClose
,
Daryl G. RichardsonDepartment of Horticulture, Oregon State University, Corvallis, OR, 97331

Search for other papers by Daryl G. Richardson in
Google ScholarClose
, and
Richard M. TetleyDepartment of Horticulture, Oregon State University, Corvallis, OR, 97331

Search for other papers by Richard M. Tetley in
Google ScholarClose
Published-print:
01 May 1994
All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 31 30 2
PDF Downloads 47 37 4
Save