Effect of Dry-Salt Processing on the Textural Properties and Cell Wall Polysaccharides of Cv. Thasos Black Olives

AuthID
P-003-WNA
7
Author(s)
Tipo de Documento
Article
Year published
2008
Publicado
in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, ISSN: 0022-5142
Volume: 88, Número: 12, Páginas: 2079-2086 (8)
Indexing
Publication Identifiers
SCOPUS: 2-s2.0-51349098417
Wos: WOS:000259041900006
Source Identifiers
ISSN: 0022-5142
Export Publication Metadata
Citações
Oops! It looks like you don't have access to this content.

This section is restricted to uses with b-on access.



CORE Conference
No information about CORE Rank

During the preprocessing phase, only publications of type 'Proceedings Paper' or 'Proceedings' are automatically processed to identify their CORE Rank.

TIP: If your publication's CORE Rank is missing, you can contact with your institutional manager to have the correct ranking manually added to the record.

Journal Factors
Oops! It looks like you don't have access to this content.

This section is restricted to uses with b-on access.