Procedures in Studying and Factors Influencing the Quality and flavour of roasted peanuts

Mason , M.E. (1963) Procedures in Studying and Factors Influencing the Quality and flavour of roasted peanuts. PhD thesis, Oklahoma State University .

[img] PDF - Submitted Version
Restricted to ICRISAT researchers only


Interest in peanut research at Oklahoma State University seems only natural because of the position Oklahoma occupies in the peanut industry. In 1962, (Iklahoma was fifth in acreage and sixth in production in the United States. A total of 118,000 acres of peanuts were harvested with an average yield of 1400 pounds of farmer's stock peanuts per acre. This was the highest acre yield in the history of the State for a total of 165,200,000 pounds of peanuts.

Item Type: Thesis (PhD)
Additional Information: The author is grateful to Dr.George R.Waller for his guidance during the course of these investigations and to Mr.Mynard Hamming of the Continental Oil Company and Mr.Seymour Meyerson of the American Oil Company for invaluable assistance in performing and interpreting mass spectra. Without the assistance of these people, certain portions of these investigations could not have been performed. He also wishes to express appreciation for discussions with Dr. L.M.Henderson, Dr. Roger E. Koeppe, Dr.Ralph Matlock, Dr. W.D. Gallup and Dr. E.J. Eisenbraun.
Uncontrolled Keywords: Roasted peanuts, Chromatography
Author Affiliation: Oklahoma State University
Subjects: Postharvest Management > Food Technology
Divisions: Groundnut
Depositing User: Mr Arbind Seth
Date Deposited: 12 Jul 2013 13:11
Last Modified: 12 Jul 2013 13:11

Actions (login required)

View Item View Item