Physicochemical characteristics and oxidative stability of de-acidified lampante high acid olive oil

Mohamed F. R. Hassanien, Mahmoud A. Dohim, Ahmed S. Abdel-Salam, Mahmoud Z. Sitohhy
  • Journal of Food Measurement & Characterization, July 2015, Springer Science + Business Media
  • DOI: 10.1007/s11694-015-9265-0

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The following have contributed to this page: Professor Mohamed Fawzy Ramadan Hassanien

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