Optimization of Malaxation Process using Major Aroma...

Brazilian Archives of Biology and Technology 2016 / 12 Vol. 59

Optimization of Malaxation Process using Major Aroma Compounds in Virgin Olive Oil

Cevik, Serife, Ozkan, Gulcan, Kıralan, Mustafa
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:
59
Language:
english
Journal:
Brazilian Archives of Biology and Technology
DOI:
10.1590/1678-4324-2016160356
Date:
December, 2016
File:
PDF, 600 KB
english, 2016
Conversion to is in progress
Conversion to is failed