Impact of variety and extraction process on physico-chemical and sensory characteristics of virgin olive oil
By: Souheila Ghaoues and Hacène Namoune
Authors
Souheila Ghaoues
University brothers Mentouri Constantine1 Institute of Nutrition, Food and Food Technology (INATAA), Department of Food Technology Constantine, Algeria
Hacène Namoune
University brothers Mentouri Constantine1 Institute of Nutrition, Food and Food Technology (INATAA), Department of Food Technology Constantine, Algeria
Language: English
Page range: 80 - 90
Published on: Mar 18, 2021
Published by: Konstantin Preslavski University of Shumen
In partnership with: Paradigm Publishing Services
Publication frequency: 3 issues per year
Keywords:
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© 2021 Souheila Ghaoues, Hacène Namoune, published by Konstantin Preslavski University of Shumen
This work is licensed under the Creative Commons Attribution 4.0 License.