Effect of pressing pressure and time on the sterol composition, oxidative stability and free fatty acid level of olive oil
5th International Symposium on Olive Growing, İzmir, Turkey, 27 September 2004, pp.1-2, (Summary Text)
- Publication Type: Conference Paper / Summary Text
- City: İzmir
- Country: Turkey
- Page Numbers: pp.1-2
- Ankara University Affiliated: Yes