Effect of Dry-Salt Processing on the Textural Properties and Cell Wall Polysaccharides of Cv. Thasos Black Olives

AuthID
 P-003-WNA
7
Author(s)
Waldron, KW
·
Tipo de Documento
Article
Year published
2008
Publicado
in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, ISSN: 0022-5142
Volume: 88, Número: 12, Páginas: 2079-2086 (8)
Indexing
Wos®
Scopus®
Crossref®11
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-51349098417
Wos: WOS:000259041900006
Source Identifiers
ISSN: 0022-5142
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