The effect of table olive preparing methods and storage on the composÄ±tÄ±on and nutrÄ±tÄ±ve value of olives | Zendy

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The effect of table olive preparing methods and storage on the composÄ±tÄ±on and nutrÄ±tÄ±ve value of olives

Author(s) -

Kemal Ünal,

Cevdet Nergiz

Publication year - 2003

Publication title -

grasas y aceites

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.384

H-Index - 46

eISSN - 1988-4214

pISSN - 0017-3495

DOI - 10.3989/gya.2003.v54.i1.280

Subject(s) - table (database) , value (mathematics) , food science , chemistry , mineralogy , mathematics , computer science , statistics , database

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