Effect of chloride salt mixtures on selected attributes and mineral content of fermented cracked Aloreña olives

Literals

ou:vecesCitado
- 26
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77956876950&origin=inward
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77956876950&origin=inward
ou:eid
- 2-s2.0-77956876950
dcterms:contributor
- Bautista-Gallego J., Arroyo-Lopez F.N., Lopez-Lopez A., Garrido-Fernandez A.
bibo:doi
- 10.1016/j.lwt.2010.06.027
dcterms:creator
- Bautista-Gallego J.
vivo:identifier
- 2011-2153
dcterms:title
- Effect of chloride salt mixtures on selected attributes and mineral content of fermented cracked Aloreña olives
bibo:page_range
- 120-129
bibo:issn
- 0023-6438
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-77956876950&partnerID=MN8TOARS
ou:tipoPublicacion
- Article
fabio:hasPublicationYear
- 2011
dcterms:publisher
- LWT
ou:bibtex
- @article{Bautista-Gallego2011,title = {Effect of chloride salt mixtures on selected attributes and mineral content of fermented cracked Alore{\~n}a olives},journal = {LWT - Food Science and Technology},year = {2011},volume = {44},number = {1},pages = {120-129},author = {Bautista-Gallego, J. and Arroyo-L{\'o}pez, F.N. and L{\'o}pez-L{\'o}pez, A. and Garrido-Fern{\'a}ndez, A.}}
bibo:volume
- 44