Chemometric classification of the fat residues from the conditioning operations of table olive processing, based on their minor components. [electronic resource]

By: Contributor(s): Producer: 20111122Description: 8280-8 p. digitalISSN:
  • 1520-5118
Subject(s): Online resources: In: Journal of agricultural and food chemistry vol. 59
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Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't

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