Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Carlos R. Bageta"'
Autor:
Mariela B. Maldonado, Carlos A. Zuritz, Rodolfo G. Wuilloud, Carlos R. Bageta, Jorge Terreni, María José Sánchez
Publikováno v:
Grasas y Aceites, Vol 62, Iss 1, Pp 39-48 (2011)
The change in the concentration of sodium and calcium ions in the olive flesh and in the lye during the debittering process was quantified. The average concentration of Na increased from 0.0045 to 0,395 meq Na/g of olive flesh and the concentration o
Externí odkaz:
https://doaj.org/article/924aca324e544d3ab006d93efd000af9
Autor:
Jorge Terreni, Carlos A. Zuritz, Carlos R. Bageta, Rodolfo G. Wuilloud, Mariela Beatriz Maldonado, María José Sánchez
Publikováno v:
Grasas y aceites 62 (1) : 39-48 (enero-marzo 2011)
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
instacron:INTA
Grasas y Aceites, Vol 62, Iss 1, Pp 39-48 (2011)
Grasas y Aceites; Vol. 62 No. 1 (2011); 39-48
Grasas y Aceites; Vol. 62 Núm. 1 (2011); 39-48
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
instacron:INTA
Grasas y Aceites, Vol 62, Iss 1, Pp 39-48 (2011)
Grasas y Aceites; Vol. 62 No. 1 (2011); 39-48
Grasas y Aceites; Vol. 62 Núm. 1 (2011); 39-48
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
The change in the concentration of sodium and calcium ions in the olive flesh and in the lye during the debittering process was quantified. The average concentration of Na increased from 0.0045 to 0,395 meq Na/g of olive flesh and the concentration o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::429fd485fb9a2910fda514e6fed3024c
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1296
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1296
