Lipids and phenols in table olives
Author:
Affiliation:
1. Istituto Sperimentale per la Elaiotecnica, Contrada Fonte Umano, 65013 Città Sant Angelo, Pescara, Italy. Phone: +39‐085‐95212, Fax: +39‐085‐959518
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200390046
Reference51 articles.
1. A. Garrido Fernandez M. J. Fernandez Diez M. R. Adams:Table olives Chapman and Hall 1997.
2. A. Brighigna:Le olive da tavola. Edagricole Bologna (Italy) 1998.
3. K. Herrmann:Tafeloliven und ihre Inhaltsstoffe. Die Industrielle Obst‐ und Gemüseverwertung (1997) 102‐107; 123‐125.
4. International Olive Oil Council (IOOC):Unified Qualitative Standard Applying to table olives in international trade. Madrid 1982.
5. Oven-dried table olives: textural properties as related to pectic composition
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