The effect of table olive preparing methods and storage on the composition and nutritive value of olives

Grasas y Aceites

Volumn 54, Issue 1, 2003, Pages 71-76

  Ünal, Kemal ^a   Nergiz, Cevdet ^b  

^a EGE UNIVERSITY   (Turkey)

^b CELAL BAYAR UNIVERSITY   (Turkey)

Author keywords

Chemical composition; Nutritive value; Processing methods; Storage; Table olives

Indexed keywords

NUTRITIVE VALUE;

COMPOSITION; FATTY ACIDS; MOISTURE; NUTRITION;

FRUITS;

FRAXINUS; OLEACEAE;

EID: 0038337927     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (14)

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