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1 Ergebnisse
1
Effect of the addition of garlic on the stability and senso..:
Schwartz, M
;
Quitral, V
;
Daccarett, C
.
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1332/1330. , 2011
Link:
https://grasasyaceites.revistas.csic.es/index.php/gras..
RT Journal T1 <Title>Effect of the addition of garlic on the stability and sensory quality of olive paste ; Efecto de la adición de ajo en la estabilidad y calidad sensorial de una pasta de aceituna</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftjgya:oai:grasasyaceites.revistas.csic.es:article_1332&Exemplar=1&LAN=DE A1 Schwartz, M A1 Quitral, V A1 Daccarett, C A1 Callejas, R PB Consejo Superior de Investigaciones Científicas YR 2011 K1 Acidity K1 Color K1 Garlic K1 Olives K1 Peroxide value K1 pH K1 Sensory analysis K1 Aceituna K1 Acidez K1 Ajo K1 Análisis sensorial K1 Índice de peróxido JF https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1332/1330 LK http://dx.doi.org/https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1332 DO https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1332 SF ELIB - SuUB Bremen
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