Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing. [electronic resource]

By: Contributor(s): Producer: 20180516Description: 4481-4489 p. digitalISSN:
  • 1520-5118
Subject(s): Online resources: In: Journal of agricultural and food chemistry vol. 66
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
No physical items for this record

Publication Type: Journal Article

There are no comments on this title.

to post a comment.