Processing of the Macadamia

dc.contributor.author	Moltzau, R.H.
dc.contributor.author	Ripperton, J.C.
dc.date.accessioned	2013-01-18T02:27:47Z
dc.date.available	2013-01-18T02:27:47Z
dc.date.issued	1939-06
dc.description.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.
dc.format.extent	31 pages
dc.identifier.citation	Moltzau RH, Ripperton JC. 1939. Processing of the macadamia. Honolulu (HI): University of Hawaii. 31 p. (Bulletin No. 83).
dc.identifier.uri	http://hdl.handle.net/10125/25534
dc.language.iso	en-US
dc.publisher	University of Hawaii
dc.relation.ispartofseries	Bulletin
dc.relation.ispartofseries	83
dc.subject	macadamia nuts
dc.subject	Macadamia integrifolia
dc.subject	processing equipment
dc.subject	Hawaii
dc.subject	air drying
dc.title	Processing of the Macadamia
dc.type	Article
dc.type.dcmi	Text

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