Effects of pasteurisation and storage on quality characteristics of table olives preserved in olive oil
Article first published online: 19 JUL 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 12, pages 2630–2637, December 2013
How to Cite
Lanza, B., Di Serio, M. G., Giansante, L., Di Loreto, G., Russi, F. and Di Giacinto, L. (2013), Effects of pasteurisation and storage on quality characteristics of table olives preserved in olive oil. International Journal of Food Science & Technology, 48: 2630–2637. doi: 10.1111/ijfs.12259
- Issue published online: 24 OCT 2013
- Article first published online: 19 JUL 2013
- Manuscript Accepted: 20 JUN 2013
- Manuscript Received: 3 DEC 2012
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