Author:
Marchal P. Cano,Gila D. Martínez,García J. Gámez,Ortega J. Gómez
Reference18 articles.
1. Situación actual y perspectivas futuras del control del proceso de elaboración del aceite de oliva virgen;Cano Marchal;Revista Iberoamericana de Automática e Informática Industrial RIAI,2011
2. Cano Marchal, P., Martínez Gila, D., Gámez García, J., and Gámez Ortega, J. (2013). Fuzzy decision support system for the determination of the set points of relevant variables in the virgin olive oil elaboration process. In 2013 IEEE International Conference on Systems, Man, and Cybernetics, 3489–3494.
3. Effects of talc addition and operating mode on the quality and oxidative stability of virgin olive oils obtained by centrifugation;Cert;Journal of Agricultural and Food Chemistry,1996
4. Malaxation: Influence on virgin olive oil quality. past, present and future – an overview;Clodoveo;Trends in Food Science & Technology,2012
5. Influence of malaxation time of olive paste on oil extraction yields and chemical and organoleptic characteristics of virgin olive oil obtained by a centrifugal decanter at water saving;Di Giovacchino;Grasas Y Aceites,2002
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献