Quantification of adulterant agents in extra virgin olive oil by models based on its thermophysical properties

  1. Torrecilla, J.S.
  2. García, J.
  3. García, S.
  4. Rodríguez, F.
Aldizkaria:
Journal of Food Engineering

ISSN: 0260-8774

Argitalpen urtea: 2011

Alea: 103

Zenbakia: 2

Orrialdeak: 211-218

Mota: Artikulua

DOI: 10.1016/J.JFOODENG.2010.10.017 GOOGLE SCHOLAR
Datuen iturria: Scopus