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Vol 44, No 3 (1993) Study of the factors affecting the rate of neutralization of olive flesh during the production of black olive Abstract  PDF
M. Brenes, P. García, C. Romero, A. Garrido
 
Vol 45, No 1-2 (1994) Olive oil quality and EEC regulations Abstract  PDF
Claudio Ranzani
 
Vol 49, No 2 (1998) Virgin olive oil and cholesterol distribution and transbilayer movement in human erythrocyte membrane. Abstract  PDF
F. J. G. Muriana, V. Ruiz Gutiérrez
 
Vol 53, No 3 (2002) Application of the hazard analysis and critical control point (HACCP) system in the processing line of virgin olive oil Abstract  PDF
J. E. Pardo, J. I. Pérez, M. Andrés, A. Alvarruiz
 
Vol 55, No 1 (2004) Olive oil in clinical nutrition Abstract  PDF
M. A. Mangas-Cruz, M. Martínez-Brocca, C. Ortiz-Leyba, J. Garnacho-Montero, J. L. Pereira Cunill, Pedro Pablo García-Luna
 
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