Probing the interactions between hardness and sensory of pistachio nuts during storage using principal component analysis
Publication details
Journal : Food Science & Nutrition , vol. 7 , p. 2684–2691 , 2019
Publisher : John Wiley & Sons
International Standard Numbers
:
Printed
:
2048-7177
Electronic
:
2048-7177
Publication type : Academic article
Issue : 8
Links
:
ARKIV
:
http://hdl.handle.net/11250/26...
DOI
:
doi.org/10.1002/fsn3.1124
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Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no