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    EFFECT OF SODIUM HYDROXIDE CONCENTRATION, TEMPERATURE AND FRUIT SIZE ON THE PROCESSING TIME OF SEVILLIAN-STYLE GREEN TABLE OLIVES (OLEA EUROPAEA L.)

    EFFECT OF SODIUM HYDROXIDE CONCENTRATION, TEMPERATURE AND FRUIT SIZE ON THE PROCESSING TIME OF SEVILLIAN-STYLE GREEN TABLE OLIVES (OLEA EUROPAEA L.) by LUIS A. MEDINA-MARROQUÍN, ANÍBAL VÁSQUEZ-CHICATA

    Published 2019-03-01
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