Microbiological, sensorial and chemical quality of gamma irradiated pistachio nut (Pistacia vera l.)
The present study investigated the effect of gamma irradiation and storage period on quality retention of raw pistachio nut. Var. Halebi. Kernel of the pistachio nuts were exposed to 1, 2 and 3 kGy of gamma irradiation. Irradiated and unirradiated nuts were kept at room temperature for 12 months. Us...
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| Format: | Article |
| Language: | English |
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Galati University Press
2014-12-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
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| Online Access: | http://www.ann.ugal.ro/tpa/Anale%202014/5_Al-Bachir.pdf |