Kinetic Study of the Physicochemical and Microbiological Changes in “Seasoned” Olives during the Shelf-Life Period
Author:
Affiliation:
1. Food Biotechnology Department, Instituto de la Grasa (CSIC), Avenida Padre García Tejero 4, 41012 Seville, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf050501%2B
Reference24 articles.
1. Factors affecting the changes in texture of dressed ("aliñadas") olives
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