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August 1, 1983International Journal of Food Science & Technology

Effect of salting and roasting on the lipids of Iranian pistachio kernels

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Authors

GKGHASSEM G. KASHANILVL.R.G. ValadonUniversity of Ottawa

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KASHANI et al. (1983) studied this question.

synapsesocial.com/papers/6a6f3fb026a7f98052dbf7d5https://doi.org/10.1111/j.1365-2621.1983.tb00288.x
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Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Characteristics of pistachio kernel oils from Iranian cultivars1975 · 20 citations
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