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  4. Influence of Process Temperature on Drying Kinetics, Physicochemical Properties and Antioxidant Capacity of the Olive-Waste Cake
Details

Influence of Process Temperature on Drying Kinetics, Physicochemical Properties and Antioxidant Capacity of the Olive-Waste Cake

Journal
Food Chemistry
ISSN
1873-7072
Date Issued
2014
Author(s)
Zamorano-Riquelme, M  
Abstract
Sin Editorial Disponible
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