, Unidad de Biotecnología de Alimentos. Instituto de la Grasa y sus Derivados (CSIC), Spain
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Grasas y Aceites Vol. 43 No. 4 (1992) - Research
Characteristics of the fermentation process that occurs during the storage in brine of Hojiblanca cultivar, used to elaborate ripe olives
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Grasas y Aceites Vol. 42 No. 4 (1991) - Research
Instrumental methods for NaCl analysis in olive brines
Abstract PDF