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Influence of Yeasts on the Oil Quality Indexes of Table Olives.
- Source :
- Journal of Food Science (John Wiley & Sons, Inc.); Aug2013, Vol. 78 Issue 8, pM1208-M1217, 10p, 1 Chart, 5 Graphs
- Publication Year :
- 2013
-
Abstract
- <i>Copyright of Journal of Food Science (John Wiley & Sons, Inc.) is the property of John Wiley & Sons, Inc. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
- Subjects :
- YEAST
OLIVE
FOOD quality
FOOD microbiology
LIPOLYTIC enzymes
ENZYMES in food
Subjects
Details
- Language :
- English
- ISSN :
- 00221147
- Volume :
- 78
- Issue :
- 8
- Database :
- Complementary Index
- Journal :
- Journal of Food Science (John Wiley & Sons, Inc.)
- Publication Type :
- Academic Journal
- Accession number :
- 89806525
- Full Text :
- https://doi.org/10.1111/1750-3841.12190