Effects of Different Time/ Temperature Roast Combinations on Peanut Flavor, Mechanical and Nutritional Properties.

McDaniel, Kristin

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North Carolina State University

Effects of Different Time/ Temperature Roast Combinations on Peanut Flavor, Mechanical and Nutritional Properties.

dc:creator McDaniel, Kristin

dc:date.issued2011

Abstract

dc:description

North Carolina State University Theses Food Science.

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: McDaniel, Kristin
Advisors dc:contributor.advisor: Jack Davis, Chair
Gabriel Harris, Minor
K Sandeep, Member

Identifiers

dc:identifier.*

Dc Identifier Other: deg1066
OAI record oai:identifier: https://repository.lib.ncsu.edu/server/oai/request?verb=GetRecord&metadataPrefix=dim&identifier=oai%3Arepository.lib.ncsu.edu%3A1840.16%2F7324

Chain of custody

source

Harvested from: North Carolina State University
Base URL: repository.lib.ncsu.edu/server/oai/request
Last updated: 2026-08-21
Source record: OAI-PMH GetRecord

related terms

ncsu
2011

citation

McDaniel, Kristin. Effects of Different Time/ Temperature Roast Combinations on Peanut Flavor, Mechanical and Nutritional Properties.. 2011. http://www.lib.ncsu.edu/resolver/1840.16/7324

Effects of Different Time/ Temperature Roast Combinations on Peanut Flavor, Mechanical and Nutritional Properties.

Abstract

Author and committee

Identifiers

Chain of custody

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