Grasas y Aceites, Vol 45, No 1-2 (1994)
A suitable method for defining the nutritional quality of virgin olive oil
https://doi.org/10.3989/gya.1994.v45.i1-2.975
S. Ciappellano
Department of Food Science and Technology, Division of Human Nutrition, University of Milan, Italy
P. Simonetti
Department of Food Science and Technology, Division of Human Nutrition, University of Milan, Italy
G. Bermano
Department of Food Science and Technology, Division of Human Nutrition, University of Milan, Italy
E. Leopardi
Department of Food Science and Technology, Division of Human Nutrition, University of Milan, Italy
G. Testolin
Department of Food Science and Technology, Division of Human Nutrition, University of Milan, Italy
Abstract
Copyright (c) 1994 Consejo Superior de Investigaciones Científicas (CSIC)

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