Improving the Texture of Processed Fruit: The Case of Olives

AuthID
 P-009-R66
2
Author(s)
Tipo de Documento
Book Chapter
Year published
2004
Publicado
in Texture in Food
Volume: 2, Páginas: 410-431
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-70349097359
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