Turkey: final report including a brief technical report on the importance of olive oil chemistry in the quality improvement of Turkish olive oil
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Main Author: | HAMMONDS TW |
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Format: | Texto biblioteca |
Language: | |
Published: |
1972
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Subjects: | QUALITY, CHEMISTRY, OLIVE OIL, OILS, FATS, HUMAN NUTRITION, QUALITE, CHIMIE, HUILE D'OLIVE, CALIDAD, QUIMICA, ACEITE DE OLIVA, HUILE, CORPS GRAS, NUTRITION HUMAINE, ACEITES, GRASAS, NUTRICION HUMANA, |
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