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Effect of temperature on oxidation kinetics of walnut and grape seed oil

✍ Scribed by Vaidya, Bipin; Eun, Jong-Bang

Book ID
120413993
Publisher
The Korean Society of Food Science and Technology
Year
2013
Tongue
English
Weight
301 KB
Volume
22
Category
Article
ISSN
1226-7708

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## Abstract This study was conducted to assess the reduction of life time and quality of poppy seeds considering a mechanical damage, which may occur during harvesting. Vienna, Vienna, Austria Poppy seeds were crushed to receive 90%, 80%, 70%, 60% and 50% intact seeds, the undamaged 100% intact se