Research Archive
The tocopherol content of roasted New Zealand grown hazelnuts
Research Archive
Login
Research Archive Home
→
Faculty of Agriculture and Life Sciences
→
Department of Wine, Food and Molecular Biosciences
→
View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.
The tocopherol content of roasted New Zealand grown hazelnuts
Connor, S.
;
Savage, Geoffrey P.
;
Vanhanen, Leo P.
;
Dutta, P. C.
Type:
Conference Contribution - Unpublished
(Conference Poster)
Permalink:
https://hdl.handle.net/10182/6577
Originally published:
2005-12
by Lincoln University.
Rights:
Copyright © The Authors.
Keywords:
hazelnuts
;
tocopherol
;
roasting process
Abstract:
A poster looking at the moisture content and tocopherol content of the extracted oil from hazelnuts that have undergone a range of thermal treatments.
Show full item record
Files in this item
Name:
ConnorSavageVanha ...
Size:
447.4Kb
Format:
PDF
Description:
Poster
This item appears in the following Collection(s)
Department of Wine, Food and Molecular Biosciences
[403]
Search Research Archive
Search Research Archive
This Collection
Browse
All of Research Archive
Communities & Collections
Titles
Authors
Keywords
By Issue Date
This Collection
Titles
Authors
Keywords
By Issue Date
My Account
Login
Register
Statistics
View Usage Statistics
![[PDF]](/themes/LURA/images/mimes/b_pdf.png "PDF file"){kind=small}
