, U.E.I. de Biotecnología de Alimentos. Instituto de la Grasa y sus Derivados (CSIC), Spain
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Grasas y Aceites Vol. 44 No. 3 (1993) - Research
Iron determination in ripe olives by trichloroacetic acid extraction
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Grasas y Aceites Vol. 44 No. 3 (1993) - Research
Study of the factors affecting the rate of neutralization of olive flesh during the production of black olive
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Grasas y Aceites Vol. 42 No. 2 (1991) - Research
Ripe olives. Comparative study of three procedures for the previous conservation of gordal (O. europaea regalis)
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