المؤلفون: Jafarpour, Dornoush^{Aff1, IDs11694022013224_cor1}

المصدر: Journal of Food Measurement and Characterization. 16(3):2172-2180

لا يتم عرض هذه النتيجة على الضيوف.
تسجيل الدخول للوصول الكامل.

المؤلفون: Abdul-Raouf Almohammadi, Seham Abdel-Shafi, Eman Tartour, Gamal Enan

المصدر: Heliyon, Vol 8, Iss 11, Pp e11693- (2022)

مصطلحات موضوعية: Lactic acid bacteria (LAB), Food-borne pathogens, Green olive pickling, Transmission electron microscopy (TEM), Science (General), Q1-390, Social sciences (General), H1-99

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2405844022029814; https://doaj.org/toc/2405-8440

URL الوصول: https://doaj.org/article/6e0bf529bb7a44dc936847bc687b4667

المؤلفون: Morrison, Susan Signe

المساهمون: Morrison, Susan Signe

المصدر: The Literature of Waste : Material Ecopoetics and Ethical Matter. :45-53

المؤلفون: Lucía Sánchez-Rodríguez, Marina Cano-Lamadrid, Ángel A. Carbonell-Barrachina, Esther Sendra, Francisca Hernández

المصدر: Foods, Vol 8, Iss 10, p 470 (2019)

مصطلحات موضوعية: bitterness, consumer willingness to pay, descriptive sensory analysis, green-olive flavor, “manzanilla” cultivar, pit hardening, regulated deficit irrigation, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/8/10/470; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/2ba39d0c9d424cf38dd0241cafeee264

لا يتم عرض هذه النتيجة على الضيوف.
تسجيل الدخول للوصول الكامل.

المؤلفون: Özcan, M. Musa, Arslan, Derya, Aydar, Ali Osman

المصدر: Brazilian Archives of Biology and Technology. June 2008 51(3)

مصطلحات موضوعية: Green olive, fermentation, Origanum vulgare L., essential oil, hydrosol

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000300022

المؤلفون: Senem Suna, Tuğçe Halil, Canan Ece Tamer, Azime Özkan Karabacak

المصدر: Heat and Mass Transfer. 56:1099-1115

مصطلحات موضوعية: Fluid Flow and Transfer Processes, Chemistry, 020209 energy, Green Olive, 02 engineering and technology, Condensed Matter Physics, Snack food, Vacuum drying, Protein content, 020401 chemical engineering, Age groups, 0202 electrical engineering, electronic engineering, information engineering, Air drying, Food science, 0204 chemical engineering

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::844d491b6bf1a246a3628cb66ada10fb
https://doi.org/10.1007/s00231-019-02757-0

المؤلفون: Nafiseh Jahanbakhshian, Nasser Hamdami

المصدر: Journal of Food Process Engineering. 44

مصطلحات موضوعية: Materials science, Computer simulation, law, General Chemical Engineering, Mass transfer, Green Olive, Pasteurization, Pulp and paper industry, Food Science, law.invention

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::cce4468710f97f7b15c1960bfbec902b
https://doi.org/10.1111/jfpe.13909

المؤلفون: Teasley, Stephanie D.^Aff4

المساهمون: Resnick, Lauren B., editor^Aff1, Säljö, Roger, editor^Aff2, Pontecorvo, Clotilde, editor^Aff3, Burge, Barbara, editor^Aff1

المصدر: Discourse, Tools and Reasoning : Essays on Situated Cognition. 160:361-384