Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index
Crossref DOI link: https://doi.org/10.1007/s11947-016-1842-7
Published Online: 2016-12-07
Published Print: 2017-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Squeo, Giacomo
Tamborrino, Antonia
Pasqualone, Antonella
Leone, Alessandro
Paradiso, Vito Michele
Summo, Carmine
Caponio, Francesco
License valid from 2016-12-07