Microbial, Compositional, and Other Quality Characteristics of Pecan Kernels Stored at −20°C for Twenty-five Years

✍ Scribed by D. Y. Y. HAO; E. K. HEATON; L. R. BEUCHAT

• Book ID: 108813965
• Publisher: Institute of Food Technologists
• Year: 1989
• Tongue: English
• Weight: 372 KB
• Volume: 54
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1989.tb03109.x