Normal view MARC view ISBD view

Phenolic content of olive oil is reduced in extraction and refining.

Colquhoun, D M

Phenolic content of olive oil is reduced in extraction and refining. [electronic resource] - Asia Pacific journal of clinical nutrition Jun 1996 - 105-7 p. digital

Publication Type: Journal Article

ISSN: 0964-7058

Print
Cite
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)