Effect of Cultivar on Sensory Characteristics, Chemical Composition, and Nutritional Value of Stoned Green Table Olives

AuthID
 P-002-8NA
8
Author(s)
Document Type
Article
Year published
2012
Published
in FOOD AND BIOPROCESS TECHNOLOGY, ISSN: 1935-5130
Volume: 5, Issue: 5, Pages: 1733-1742 (10)
Indexing
Wos®
Scopus®
Crossref®20
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84862134456
Wos: WOS:000305213500028
Source Identifiers
ISSN: 1935-5130
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