Differentiation of olive oils based on rheological and...

Quality Assurance and Safety of Crops & Foods 2016 / 06 Vol. 8; Iss. 3

Differentiation of olive oils based on rheological and sensory characteristics obtained from six olive cultivars

Dagdelen, A., Ozkan, G., Karasu, S., Sagdıc, O.
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Volume:
8
Language:
english
Journal:
Quality Assurance and Safety of Crops & Foods
DOI:
10.3920/QAS2015.0680
Date:
June, 2016
File:
PDF, 288 KB
english, 2016
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