Effect of olive paste kneading process time on the overall quality of virgin olive oil
Article first published online: 10 FEB 2003
© 2003 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
European Journal of Lipid Science and Technology
Volume 105, Issue 2, pages 57–67, February 2003
How to Cite
Ranalli, A., Pollastri, L., Contento, S., Iannucci, E. and Lucera, L. (2003), Effect of olive paste kneading process time on the overall quality of virgin olive oil. Eur. J. Lipid Sci. Technol., 105: 57–67. doi: 10.1002/ejlt.200390018
- Issue published online: 10 FEB 2003
- Article first published online: 10 FEB 2003
- Manuscript Accepted: 1 DEC 2002
- Manuscript Received: 13 FEB 2002
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