Impact of Thermal Sterilization on the Physicochemical-Sensory Characteristics of Californian-Style Black Olives and Its Assessment Using an Electronic Tongue

AuthID
 P-00S-5S4
6
Author(s)
Martin Vertedor, D
·
Rodrigues, N
·
Marx, IMG
·
Document Type
Article
Year published
2020
Published
in FOOD CONTROL, ISSN: 0956-7135
Volume: 117
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85085335955
Wos: WOS:000541152600024
Source Identifiers
ISSN: 0956-7135
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