Effect of Preservation Treatment, Light, and Storage Time on Quality Parameters of Spanish-Style Green Olives

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 10, 1997, Pages 3881-3886

  Sánchez, Antonio H ^a   Montaño, Alfredo ^a   Rejano, Luis ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Color; Firmness; Olives; Shelf life; Storage

Indexed keywords

OLEACEAE;

EID: 0345096289     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9702510     Document Type: Article

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