Effect of ripening on the mechanical properties of Portuguese and Spanish varieties of olive (Olea europaea L)

Journal of the Science of Food and Agriculture

Volumn 81, Issue 4, 2001, Pages 448-454

  Georget, Dominique M R ^a   Smith, Andrew C ^a   Waldron, Keith W ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Olive tissues; Ripening; Strength; Texture; Toughness

Indexed keywords

CHEMICAL AND PHYSICAL PROPERTIES; CULTIVAR; MECHANICAL PROPERTY; PLANT TISSUE; PORTUGAL; RIPENING; SPAIN; TENSILE STRENGTH;

EID: 0035093403     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/1097-0010(200103)81:4<448::AID-JSFA832>3.0.CO;2-0     Document Type: Article

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