Desarrollo de pasta untable de aceituna variedad Sevillana
Author:
Publisher
Editorial CSIC
Subject
Organic Chemistry,Food Science
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1. Composition, antioxidant activity and rheological characteristics of spreadable pastes with blackberry pulp (Rubus fruticosus);Journal of Food Measurement and Characterization;2022-01-16
2. Physico-chemical, Sensory, and Antioxidant Characteristics of Olive Paste Enriched with Microencapsulated Thyme Essential Oil;Food and Bioprocess Technology;2021-09-15
3. Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam;Grasas y Aceites;2013-07-23
4. Efecto de las altas presiones hidrostáticas respecto a la pasteurización térmica en los aspectos microbiológicos, sensoriales y estabilidad oxidativa de un paté de aceituna;Grasas y Aceites;2012-01-24
5. Efecto de la adición de ajo en la estabilidad y calidad sensorial de una pasta de aceituna;Grasas y Aceites;2011-05-12
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