Measurement of kinaesthetic properties of in-brine table olives by microstructure of fracture surface, sensory evaluation and texture profile analysis (TPA). [electronic resource]

By: Contributor(s): Producer: 20180724Description: 4142-4150 p. digitalISSN:
  • 1097-0010
Subject(s): Online resources: In: Journal of the science of food and agriculture vol. 98
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Publication Type: Journal Article

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