Changes of physicochemical and sensory characteristics of packed ripe table olives from Spanish cultivars during shelf-life
Version of Record online: 30 NOV 2013
© 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 3, pages 895–903, March 2014
How to Cite
García-García, P., Sánchez-Gómez, A. H. and Garrido-Fernández, A. (2014), Changes of physicochemical and sensory characteristics of packed ripe table olives from Spanish cultivars during shelf-life. International Journal of Food Science & Technology, 49: 895–903. doi: 10.1111/ijfs.12383
- Issue online: 18 FEB 2014
- Version of Record online: 30 NOV 2013
- Manuscript Accepted: 8 SEP 2013
- Manuscript Received: 29 MAY 2013
- Spanish Inter-professional Association of Table Olives (INTERACEITUNA). Grant Number: 20081067
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