Quality Evaluation of Shelled and Unshelled Macadamia Nuts by Means of Near-Infrared Spectroscopy (NIR)-Reference-Cited by-同舟云学术

Quality Evaluation of Shelled and Unshelled Macadamia Nuts by Means of Near-Infrared Spectroscopy (NIR)

Published:2016-05-26 Issue:7 Volume:81 Page:C1613-C1621
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Canneddu Giovanna¹,Júnior Luis Carlos Cunha²,de Almeida Teixeira Gustavo Henrique³

Affiliation:

1. Dipt. di Agraria, Univ. degli Studi di Sassari; Via Enrico de Nicola; 7, 07.100 Sassari Italy

2. Univ. Federal de Goiás (UFG), Escola de Agronomia (EA); Setor de Horticultura. Avenida Esperança s/n - Campus Universitário; 74.690-000 Goiânia GO Brazil

3. Univ. Estadual Paulista; Faculdade de Ciências Agrárias e Veterinárias (FCAV), Via de acesso Prof. Paulo Donato Castellane s/n; 14.870-900 Jaboticabal SP Brazil

Funder

FAPESP

Publisher

Wiley

Subject

Food Science

Reference34 articles.

1. Improving quality of macadamia nut (Macadamia integrifolia) through the use of hybrid drying process;Borompichaichartkul;J Food Eng,2009

2. QUALITY EVALUATION OF MACADAMIA NUTS

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