المؤلفون: F. Öztürk Güngör, Ö. Özdestan Ocak, M. K. Ünal

المصدر: Grasas y Aceites, Vol 71, Iss 1, Pp e348-e348 (2020)

مصطلحات موضوعية: cv. domat, microbiological safety, ozone, pasteurization, sensory analysis of table olives, storage, table olive, table olive preservation, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1814; https://doaj.org/toc/0017-3495; https://doaj.org/toc/1988-4214

URL الوصول: https://doaj.org/article/5f5f18a9088847a598e81fce794f4f45