Juhaimi, Fahad Al <br/><br/>
Influence of Storage and Roasting on the Quality Properties of Kernel and Oils of Raw and Roasted Peanuts.  [electronic resource] 

 -  Journal of oleo science  2018 
 - 755-762 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1347-3352 
<br/><br/><label>Standard No.: </label>10.5650/jos.ess18013  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Arachis--chemistry<br/>Cooking<br/>Food Handling<br/>Food Quality<br/>Food Storage<br/>Linoleic Acid--analysis<br/>Oleic Acid--analysis<br/>Peanut Oil--chemistry<br/>Peroxides--analysis<br/>Temperature<br/>Time Factors<br/>alpha-Tocopherol--analysis