A COMPARISON BETWEEN OLIVE OIL AND EXTRA-VIRGIN OLIVE OIL USED AS COVERING LIQUIDS IN CANNED DRIED TOMATOES : HYDROLYTIC AND OXIDATIVE DEGRADATION DURING STORAGE

BAIANO, A., GOMES, T., & CAPONIO, F.. (2005). A COMPARISON BETWEEN OLIVE OIL AND EXTRA-VIRGIN OLIVE OIL USED AS COVERING LIQUIDS IN CANNED DRIED TOMATOES : HYDROLYTIC AND OXIDATIVE DEGRADATION DURING STORAGE. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL), 40(-), 829-834. SID. https://sid.ir/paper/673535/en

BAIANO A., GOMES T., CAPONIO F.. A COMPARISON BETWEEN OLIVE OIL AND EXTRA-VIRGIN OLIVE OIL USED AS COVERING LIQUIDS IN CANNED DRIED TOMATOES : HYDROLYTIC AND OXIDATIVE DEGRADATION DURING STORAGE. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL)[Internet]. 2005;40(-):829-834. Available from: https://sid.ir/paper/673535/en

A. BAIANO, T. GOMES, and F. CAPONIO, “A COMPARISON BETWEEN OLIVE OIL AND EXTRA-VIRGIN OLIVE OIL USED AS COVERING LIQUIDS IN CANNED DRIED TOMATOES : HYDROLYTIC AND OXIDATIVE DEGRADATION DURING STORAGE,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL), vol. 40, no. -, pp. 829–834, 2005, [Online]. Available: https://sid.ir/paper/673535/en