Oinotria table olives: Quality evaluation during ripening and processing by biomolecular components

• 5 December 2000
• journal article
• research article
• Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
• Vol. 212  (1) , 113-121
• https://doi.org/10.1007/s002170000178

Abstract

Keywords

• KEY WORDS TABLE OLIVE QUALITY
• TEXTURE
• PROCESSING
• ANALYTICAL EVALUATION