Author:
Ranalli Alfonso,Costantini Nello,De Mattia Gabriella,Ferrante Maria Luisa
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference33 articles.
1. Effects of Talc Addition and Operating Mode on the Quality and Oxidative Stability of Virgin Olive Oils Obtained by Centrifugation
2. in Olive Oil: Chemistry and Technology. American Oil Chemists' Society, Champaign, IL, pp 85-127 (1996).
3. in Olive Oil Handbook. American Oil Chemists' Society, Champaign, IL, pp 110-125 (1998).
4. in Olive Oil, Wine and Milk Industries, Ed by pp 155-166 (1998).
5. Integral centrifuges for olive oil extraction. The qualitative characteristics of products
Cited by
24 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