Determination of Peeling Efficiency, Free Fatty Acid, Peroxide Value and Sensory Evaluation of Peeled Pistachio Kernel using Hot Water
Subject Areas : Pistachio
Ahmad
shakerardekani
1
(Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research,
Education and Extension Organization (AREEO), Rafsanjan, Iran)
Abdolhossein
Mohamadi
2
(Master of Science in Food Science & Technology, Department of Agriculture, Kar Higher Education Institute, Rafsanjan, Iran
Pistachio Safety Research Center, Rafsanjan university of Medical Sciences)
Keywords:
Abstract :
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