Impact of variety and extraction process on physico-chemical and sensory characteristics of virgin olive oil
oraz
18 mar 2021
O artykule
Data publikacji: 18 mar 2021
Zakres stron: 80 - 90
DOI: https://doi.org/10.2478/asn-2021-0007
Słowa kluczowe
© 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