Geographical classification of sicilian olive oils in terms of sterols and fatty acids content-Reference-Cited by-同舟云学术

Geographical classification of sicilian olive oils in terms of sterols and fatty acids content

Published:1991 Issue:4 Volume:56 Page:445-455
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Alberghina Gaetano,Caruso Loredana,Fisichella Salvatore,Musumarra Giuseppe

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference13 articles.

1. Four levels of pattern recognition

2. Chemometric analysis of Tuscan olive oils

3. , , 1983a Classification of olive oils from their fatty acids composition. In: Food Research and Data Analysis, ed and . Applied Science Publishers, London, pp 189–214.

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