Related content

Degradation of Hemicellulosic and Cellulosic Polysaccharides in Pickled Green Olives

By Sánchez-Romero Coral   Guillén Rafael   Heredia Antonia   Jiménez Ana   Fernández-Bolaños juan  

Journal of Food Protection, Vol. 61, Iss. 1, 1998-01 ,pp. : 87-93

International Association for Food Protection

Access to resources Recommend Favorite

Stability of monosodium glutamate in green table olives and pickled cucumbers as a function of packing conditions and storage time

By          

Food Additives & Contaminants: Part A, Vol. 31, Iss. 7, 2014-07 ,pp. : 1158-1164

Taylor & Francis Ltd

Access to resources Recommend Favorite

Role of pectic polysaccharides in structural integrity of apple cell wall material

By Redgwell Robert   Curti Delphine   Gehin-Delval Cécile  

European Food Research and Technology A, Vol. 227, Iss. 4, 2008-08 ,pp. : 1025-1033

Springer Publishing Company

Access to resources Recommend Favorite

Sensory evaluation and consumer perception of some commercial green table olives

By Yilmaz Emin   Aydeniz Buket  

British Food Journal, Vol. 114, Iss. 8, 2012-08 ,pp. : 1085-1094

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Involvement of Copper and Zinc Ions in Green Staining of Table Olives of the Variety Gordal

By Mínguez-Mosquera M. Isabel   Gallardo-Guerrero Lourdes   Hornero-Méndez Dámaso   Garrido-Fernández Juan  

Journal of Food Protection, Vol. 58, Iss. 5, 1995-05 ,pp. : 564-569

International Association for Food Protection

Access to resources Recommend Favorite