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Impact of variety and extraction process on physico-chemical and sensory characteristics of virgin olive oil

Souheila Ghaoues

Souheila Ghaoues

University brothers Mentouri Constantine1 Institute of Nutrition, Food and Food Technology (INATAA), Department of Food Technology ConstantineAlgeria
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Ghaoues, Souheila
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Hacène Namoune

Hacène Namoune

University brothers Mentouri Constantine1 Institute of Nutrition, Food and Food Technology (INATAA), Department of Food Technology ConstantineAlgeria
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Namoune, Hacène
  
18 mar 2021
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Pubblicato online: 18 mar 2021
Pagine: 80 - 90
DOI: https://doi.org/10.2478/asn-2021-0007
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© 2021 Souheila Ghaoues et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 3.0 Public License.
Ghaoues, Souheila
University brothers Mentouri Constantine1 Institute of Nutrition, Food and Food Technology (INATAA), Department of Food Technology ConstantineAlgeria
Namoune, Hacène
University brothers Mentouri Constantine1 Institute of Nutrition, Food and Food Technology (INATAA), Department of Food Technology ConstantineAlgeria
Lingua:
Inglese
Frequenza di pubblicazione:
1 volte all'anno
Argomenti della rivista:
Chimica, Chimica, altro, Geoscienze, Geografia, Scienze biologiche, Scienze della vita, altro, Fisica, Fisica, altro
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