An Investigation of the Effects of the Addition of Pistachio Hul and Testa on the Oxidative Stability of Pistachio Butter
عنوان مقاله: An Investigation of the Effects of the Addition of Pistachio Hul and Testa on the Oxidative Stability of Pistachio Butter
شناسه ملی مقاله: JR_PHJ-1-3_001
منتشر شده در در سال 1397
شناسه ملی مقاله: JR_PHJ-1-3_001
منتشر شده در در سال 1397
مشخصات نویسندگان مقاله:
Ahmad Shakerardekani - Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
Hamid Tavakolipour - Islamic Azad University, Sabzevar, Iran
najmeh bakhtar - Islamic Azad University, Sabzevar, Iran
خلاصه مقاله:
کلمات کلیدی:
Ahmad Shakerardekani - Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
Hamid Tavakolipour - Islamic Azad University, Sabzevar, Iran
najmeh bakhtar - Islamic Azad University, Sabzevar, Iran
Hull, pistachios, Oxidative stability, peroxide value, Testat
صفحه اختصاصی مقاله و دریافت فایل کامل: https://civilica.com/doc/1228608/