Improving the Texture of Processed Fruit: The Case of Olives

AuthID
 P-009-R66
2
Author(s)
Document Type
Book Chapter
Year published
2004
Published
in Texture in Food
Volume: 2, Pages: 410-431
Indexing
Scopus®
Crossref®3
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-70349097359
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