Durán Quintana, M. C.

• Grasas y Aceites Vol. 57 No. 4 (2006) - Documentation
  Books
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• Grasas y Aceites Vol. 56 No. 1 (2005) - Research
  Growth in brine, at low temperature and different organic acids, of yeasts from table olives
  Abstract  PDF
• Grasas y Aceites Vol. 54 No. 3 (2003) - Research
  Characteristics of the growth of table olive yeasts at low temperature
  Abstract  PDF
• Grasas y Aceites Vol. 48 No. 5 (1997) - Reviews
  Lactic acid bacteria in table olive fermentations
  Abstract  PDF
• 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)
  Abstract  PDF
• Grasas y Aceites Vol. 47 No. 1-2 (1996) - Documentation
  Libros
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• Grasas y Aceites Vol. 47 No. 3 (1996) - Reviews
  Preservation in brine of green or turning colour olives
  Abstract  PDF
• Grasas y Aceites Vol. 46 No. 3 (1995) - Documentation
  Reviews of new books
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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
  Abstract  PDF
• Grasas y Aceites Vol. 46 No. 2 (1995) - Documentation
  Reviews of new books
  Details  PDF