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dc.contributor | Universitat de Barcelona |
---|---|
dc.contributor.author | Tarrado Castellarnau, Míriam |
dc.contributor.author | Domínguez Ortega, J. M. |
dc.contributor.author | Tarrado-Castellarnau, A. |
dc.contributor.author | Pleite Gutiérrez, R. |
dc.date | 2018-03-20T16:31:30Z |
dc.date | 2018-03-20T16:31:30Z |
dc.date | 2013-09 |
dc.date | 2018-03-20T16:31:30Z |
dc.identifier.citation | 0017-3495 |
dc.identifier.citation | 679164 |
dc.identifier.uri | http://hdl.handle.net/2445/120929 |
dc.format | 10 p. |
dc.format | application/pdf |
dc.language.iso | spa |
dc.publisher | Consejo Superior de Investigaciones Científicas (CSIC) |
dc.relation | Reproducció del document publicat a: https://doi.org/10.3989/gya.010413 |
dc.relation | Grasas y Aceites, 2013, vol. 64, num. 4, p. 415-424 |
dc.relation | https://doi.org/10.3989/gya.010413 |
dc.rights | cc-by-nc (c) Consejo Superior de Investigaciones Científicas (CSIC), 2013 |
dc.rights | info:eu-repo/semantics/openAccess |
dc.rights | http://creativecommons.org/licenses/by-nc/3.0/es |
dc.subject | Cuina (Olives) |
dc.subject | Transmissió de la calor |
dc.subject | Hidròlisi |
dc.subject | Cooking (Olives) |
dc.subject | Transmission of heat |
dc.subject | Hydrolysis |
dc.title | Study of the heat transfer during the alkaline treatment in the processing of Spanish Style green table olives |
dc.type | info:eu-repo/semantics/article |
dc.type | info:eu-repo/semantics/publishedVersion |
dc.description.abstract |