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Almond meats and hulls: New and improved uses for larger-sized meats and for hulls subjects of investigations
Author
W. V. CruessAuthor Affiliations
W. V. Cruess is Professor of Food Technology and Biochemist in the Experiment Station, Berkeley.Publication Information
Hilgardia 3(12):6-12. DOI:10.3733/ca.v003n12p6. December 1949.
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Abstract
Ten times more almonds are being produced annually in California than in 1915, and imports of shelled almonds from southern Europe have increased greatly since World War II.
Cruess W. 1949. Almond meats and hulls: New and improved uses for larger-sized meats and for hulls subjects of investigations. Hilgardia 3(12):6-12. DOI:10.3733/ca.v003n12p6
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