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

 -  Journal of the science of food and agriculture  Aug 2018 
 - 4142-4150 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.8932  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Female<br/>Fermentation<br/>Food Preservation<br/>Fruit--chemistry<br/>Humans<br/>Male<br/>Olea--chemistry<br/>Salts--chemistry<br/>Taste