Effect of Chloride Salts on the Sensory and Nutritional Properties of Cracked Table Olives of the Macanilha Algarvia Cultivar

AuthID
 P-00M-WAW
5
Author(s)
Saude, C
·
Mateus, T
·
Tipo de Documento
Article
Year published
2017
Publicado
in FOOD BIOSCIENCE, ISSN: 2212-4292
Volume: 19, Páginas: 73-79 (7)
Indexing
Wos®
Scopus®
Crossref®2
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85021077832
Wos: WOS:000409155500010
Source Identifiers
ISSN: 2212-4292
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