![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Author: Bankole S.A. Eseigbe D.A.
Publisher: Emerald Group Publishing Ltd
ISSN: 0034-6659
Source: Nutrition & Food Science, Vol.34, Iss.6, 2004-06, pp. : 268-271
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Analysis of internal browning of roasted hazelnuts
By Ozdemir M. Seyhan F.G. Bakan A.K. Ilter S. Ozay G. Devres O.
Food Chemistry, Vol. 73, Iss. 2, 2001-05 ,pp. :
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Antioxidant activity of some roasted foods
Food Chemistry, Vol. 72, Iss. 2, 2001-02 ,pp. :
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Testing methods for aflatoxins in foods
Food & Nutrition Bulletin, Vol. 20, Iss. 4, 1999-12 ,pp. :