Bertuccioli, Mario, di Biología, Sez. Tecnologie Alimentan Universita della Basilicata, Italy

• Grasas y Aceites Vol. 45 No. 1-2 (1994) - Monography
  A study of the sensory and nutritional quality of virgin olive oil in relation to variety, ripeness and extraction technology. Overview of the three year study and conclusion
  Abstract  PDF