Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil (Q57001785)
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| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil |
No description defined |
Statements
Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil (English)
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2 June 2004
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52
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11
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3649-54
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