biblio, View record [ id: 2038 , codb: 4079 ]
id	2038
codb	4079
authors	Bertuccioli M.
title	A study of the sensory and nutritional quality of virgin olive oil in relation to variety, ripeness and extraction technology. Overview of the three year study and conclusion. In Peri, Garrido, Lopez eds. . , Vol. 45 Fasc. 1-2., 4079. Bertuccioli M.
subtitle	A FLAIR Research Project
type	The Sensory and Nutritional Quality of Virgin Olive Oil
year	1994
volume	45, 1-2
pages	55-59
editor
pubsite	Milano - Sevilla. Italy - Spain