Mineral Content and Sensory Characteristics of Gordal Green Table Olives Fermented in Chloride Salt Mixtures
Version of Record online: 17 FEB 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 2, pages S107–S114, February 2012
How to Cite
María Moreno-Baquero, J., Bautista-Gallego, J., Garrido-Fernández, A. and López-López, A. (2012), Mineral Content and Sensory Characteristics of Gordal Green Table Olives Fermented in Chloride Salt Mixtures. Journal of Food Science, 77: S107–S114. doi: 10.1111/j.1750-3841.2011.02573.x
- Issue online: 17 FEB 2012
- Version of Record online: 17 FEB 2012
- MS 20110850 Submitted 7/14/2011, Accepted 11/17/2011.
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