Impact of variety and extraction process on physico-chemical and sensory characteristics of virgin olive oil
By: Souheila Ghaoues and Hacène Namoune
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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
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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.