Anthocyanin and colour evolution in naturally black table olives during anaerobic processing (Englisch)
- Neue Suche nach: Piga, A.
- Neue Suche nach: Del Caro, A.
- Neue Suche nach: Pinna, I.
- Neue Suche nach: Agabbio, M.
- Neue Suche nach: Piga, A.
- Neue Suche nach: Del Caro, A.
- Neue Suche nach: Pinna, I.
- Neue Suche nach: Agabbio, M.
In:
Food Science and Technology
;
38
, 4
;
425-429
;
2004
-
ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
-
Titel:Anthocyanin and colour evolution in naturally black table olives during anaerobic processing
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Beteiligte:Piga, A. ( Autor:in ) / Del Caro, A. ( Autor:in ) / Pinna, I. ( Autor:in ) / Agabbio, M. ( Autor:in )
-
Erschienen in:Food Science and Technology ; 38, 4 ; 425-429
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Verlag:
- Neue Suche nach: Swiss Society of Food Science and Technology
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Erscheinungsdatum:10.06.2004
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Format / Umfang:5 pages
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ISSN:
-
DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 38, Ausgabe 4
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Calendar| 2005