[1]
Cabrera Martín, J. 1992. Study of some changes in the rheologic, optic and thermic magnitudes of a refined and thermooxidized olive oil. Grasas y Aceites. 43, 5 (Oct. 1992), 259–270. DOI:https://doi.org/10.3989/gya.1992.v43.i5.1138.