Influence of processing, storage time, and pasteurisation upon the tocopherol and amino acid contents of treated green table olives-Reference-Cited by-同舟云学术

Influence of processing, storage time, and pasteurisation upon the tocopherol and amino acid contents of treated green table olives

Published:2004-12-08 Issue:3-4 Volume:220 Page:255-260
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Montaño Alfredo,Casado Francisco Javier,de Castro Antonio,Sánchez Antonio Higinio,Rejano Luis

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-004-1076-1.pdf

Reference22 articles.

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2. IOOC (1994) Las aceitunas de mesa. International Olive Oil Council, Madrid

3. Fernández-Díez MJ, Castro R, Fernández AG, Cancho FG, Pellissó FG, Vega MN, Moreno AH, Mosquera IM, Rejano L, Quintana MCD, Roldán FS, García PG, Castro A (1985) Biotecnología de la aceituna de mesa. CSIC, Madrid

4. Rejano L, Brenes M, Sánchez AH, García P, Garrido A (1995) Sci Aliments 15:541?550

5. Montaño A, Rejano L, Sánchez AH (1986) Grasas y Aceites 37:141?147

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