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Processing of the Macadamia
|Title:||Processing of the Macadamia|
|Issue Date:||Jun 1939|
|Publisher:||University of Hawaii|
|Citation:||Moltzau RH, Ripperton JC. 1939. Processing of the macadamia. Honolulu (HI): University of Hawaii. 31 p. (Bulletin No. 83).|
|Abstract:||The commercial development of the macadamia in Hawaii has led to a study of processing methods adapted to this nut. Since it is marketed principally in cooked, salted-kernel form, processing includes all steps in handling the nut from the time
it is harvested until it is packed in the jar. This bulletin describes various experiments conducted and resultant commercial methods which have been adopted.
|Appears in Collections:||Bulletin (Hawaii Agricultural Experiment Station)|
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