FILTRATION PROCESS OF EXTRA VIRGIN OLIVE OIL: EFFECT ON MINOR COMPONENTS, OXIDATIVE STABILITY AND SENSORIAL AND PHYSICOCHEMICAL CHARACTERISTICS

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LOZANO SANCHEZ J.; CERRETANI L.

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Journal Paper

Paper Information

Journal: TRENDS IN FOOD SCIENCE AND TECHNOLOGY Year:2010 | Volume:21 | Issue:4 Page(s): 201-211

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Information Journal Paper

Title

FILTRATION PROCESS OF EXTRA VIRGIN OLIVE OIL: EFFECT ON MINOR COMPONENTS, OXIDATIVE STABILITY AND SENSORIAL AND PHYSICOCHEMICAL CHARACTERISTICS

Author(s)

LOZANO SANCHEZ J. | CERRETANI L. | Issue Writer Certificate

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Abstract

Cites

INVESTIGATION OF EFFECT MEMBRANE REFINING PROCESS ON OXIDATIVE INDEXES OF CANOLA OIL

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APA: Copy

LOZANO SANCHEZ, J., & CERRETANI, L.. (2010). FILTRATION PROCESS OF EXTRA VIRGIN OLIVE OIL: EFFECT ON MINOR COMPONENTS, OXIDATIVE STABILITY AND SENSORIAL AND PHYSICOCHEMICAL CHARACTERISTICS. TRENDS IN FOOD SCIENCE AND TECHNOLOGY, 21(4), 201-211. SID. https://sid.ir/paper/656632/en

Vancouver: Copy

LOZANO SANCHEZ J., CERRETANI L.. FILTRATION PROCESS OF EXTRA VIRGIN OLIVE OIL: EFFECT ON MINOR COMPONENTS, OXIDATIVE STABILITY AND SENSORIAL AND PHYSICOCHEMICAL CHARACTERISTICS. TRENDS IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2010;21(4):201-211. Available from: https://sid.ir/paper/656632/en

IEEE: Copy

J. LOZANO SANCHEZ, and L. CERRETANI, “FILTRATION PROCESS OF EXTRA VIRGIN OLIVE OIL: EFFECT ON MINOR COMPONENTS, OXIDATIVE STABILITY AND SENSORIAL AND PHYSICOCHEMICAL CHARACTERISTICS,” TRENDS IN FOOD SCIENCE AND TECHNOLOGY, vol. 21, no. 4, pp. 201–211, 2010, [Online]. Available: https://sid.ir/paper/656632/en

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