| dc.contributor.author | Jiménez Vives, Montserrat | |
| dc.contributor.author | Romero, Agusti | |
| dc.contributor.other | Producció Vegetal | ca |
| dc.date.accessioned | 2024-07-10T15:56:02Z | |
| dc.date.available | 2024-07-10T15:56:02Z | |
| dc.date.issued | 2024-06-26 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.12327/3075 | |
| dc.description.abstract | Els olis d’oliva verge extra tenen uns components antioxidants anomenats polifenols, que donen sabors amargs i picants que s’acumulen a la boca | ca |
| dc.format.extent | 1 | ca |
| dc.language.iso | cat | ca |
| dc.publisher | GrupMón | ca |
| dc.relation.ispartof | VadeGust, 2024, Juny, , | ca |
| dc.relation.uri | https://vadegust.cat/tot-olis/nous-avencos-cuina-experimental-olis-irta-mas-bove-59623/ | ca |
| dc.title | Nous avenços a la cuina experimental d’olis de l’IRTA Mas Bové | ca |
| dc.type | info:eu-repo/semantics/article | ca |
| dc.description.version | info:eu-repo/semantics/publishedVersion | ca |
| dc.rights.accessLevel | info:eu-repo/semantics/openAccess | |
| dc.embargo.terms | cap | ca |
| dc.subject.udc | 663/664 | ca |
| dc.contributor.group | Fructicultura | ca |
