Nutritional, textural and sensorial characterisation of Italian table olives (Olea europaea L. cv. ‘Intosso d’Abruzzo’)

Published 2010 View Full Article

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Title
Nutritional, textural and sensorial characterisation of Italian table olives (Olea europaea L. cv. ‘Intosso d’Abruzzo’)
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 45, Issue 1, Pages 67-74
Publisher
Wiley
Online
2010-08-19
DOI
10.1111/j.1365-2621.2009.02104.x

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