Chemical Composition of Fermented Green Olives: Acidity, Salt, Moisture, Fat, Protein, Ash, Fiber, Sugar, and Polyphenol

Olives and Olive Oil in Health and Disease Prevention

Volumn , Issue , 2010, Pages 291-297

  Montaño, Alfredo ^a   Sánchez, Antonio Higinio ^a   López López, Antonio ^a   De Castro, Antonio ^a   Rejano, Luis ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 79952753321     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-374420-3.00031-0     Document Type: Chapter

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