Preparazione delle paste di oliva nel ciclo continuo col frangitore a martelli o a rulli? II, Incidenza sulla qualità dell'olio
- Author
- RANALLI, A
Ist. sper. elaiotec., Pescara 65100, Italy - Source
Industrie alimentari (Pinerolo). 1990, Vol 29, Num 288, pp 1092-1100 ; ref : 17 ref
- CODEN
- INALBB
- ISSN
- 0019-901X
- Scientific domain
- Food science technology
- Publisher
- Chiriotti, Pinerolo
- Publication country
- Italy
- Document type
- Article
- Language
- Italian
- Keyword (fr)
- Broyage Couleur Extraction Huile olive Polyphénol
- Keyword (en)
- Grinding(comminution) Color Extraction Olive oil Polyphenol
- Keyword (es)
- Molienda Color Extracción Aceite oliva Polifenol
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 5529284
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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