Optimization of malaxation process of virgin olive oil...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 11 Vol. 73

Optimization of malaxation process of virgin olive oil using desired and undesired volatile contents

Cevik, Serife, Ozkan, Gulcan, Kıralan, Mustafa
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Volume:
73
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.06.058
Date:
November, 2016
File:
PDF, 641 KB
english, 2016
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