Some chemical characteristics of Pistacia vera varieties produced in Turkey
- Author
- KÜCÜKÖNER, Erdogan1 ; YURT, Bayram1
[1] Department of Food Engineering, Collage of Agriculture, University of Yüzüncü Yil, 65080 Van, Turkey - Source
European food research & technology (Print). 2003, Vol 217, Num 4, pp 308-310, 3 p ; ref : 17 ref
- ISSN
- 1438-2377
- Scientific domain
- Food science technology
- Publisher
- Springer, Berlin
/
Springer, Heidelberg
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Author keyword
- Fatty acids Minerals Pistachio nuts Turkish
- Keyword (fr)
- Acide gras Analyse quantitative Composition chimique Cultivar Elément minéral Pistache Pistacia vera Turquie Anacardiaceae Angiospermae Dicotyledones Fruit sec Lipide Spermatophyta Asie
- Keyword (en)
- Fatty acids Quantitative analysis Chemical composition Cultivar Inorganic element Pistachio Pistacia vera Turkey Anacardiaceae Angiospermae Dicotyledones Nuts Lipids Spermatophyta Asia
- Keyword (es)
- Acido graso Análisis cuantitativo Composición química Cultivar Elemento inorgánico Pistacho Pistacia vera Turquía Anacardiaceae Angiospermae Dicotyledones Frutos secos Lípido Spermatophyta Asia
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 15209536
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/s00217-003-0763-7 
https://dx.doi.org/10.1007/s00217-003-0763-7
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