Improving olive oil quality using CO2 evolved from olive...

European Journal of Lipid Science and Technology 2006 Vol. 108; Iss. 11

Improving olive oil quality using CO2 evolved from olive pastes during processing

Alessandro Parenti, Paolo Spugnoli, Piernicola Masella, Luca Calamai, Ottorino Luca Pantani
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
108
Year:
2006
Language:
english
Pages:
9
DOI:
10.1002/ejlt.200600182
File:
PDF, 405 KB
english, 2006
Conversion to is in progress
Conversion to is failed