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

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

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

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

Search for other papers by Richard M. Tetley in
This Site
Google Scholar
Close

Click on author name to view affiliation information

Kais S. Ebrahem Department of Horticulture, Oregon State University, Corvallis, OR, 97331

Search for other papers by Kais S. Ebrahem in
Google Scholar
Close
,
Daryl G. Richardson Department of Horticulture, Oregon State University, Corvallis, OR, 97331

Search for other papers by Daryl G. Richardson in
Google Scholar
Close
, and
Richard M. Tetley Department of Horticulture, Oregon State University, Corvallis, OR, 97331

Search for other papers by Richard M. Tetley in
Google Scholar
Close
All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 98 67 9
PDF Downloads 74 25 3
Advertisement
Longwood Gardens Fellows Program 2024

 

Advertisement
Save