Grasas y Aceites, Vol 45, No 1-2 (1994)

Sensory and instrumental assessment of olive oil appearance


https://doi.org/10.3989/gya.1994.v45.i1-2.972

E. Pagliarini
DISTAM Dipartimento di Scienze e Tecnologie Alimentanri e Microbiologiche University of Milan, Italy

C. Rastelli
DISTAM Dipartimento di Scienze e Tecnologie Alimentanri e Microbiologiche University of Milan, Italy

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