Determination of the oil content in olives by the DSC technique

European Food Research and Technology

Volumn 212, Issue 2, 2001, Pages 240-243

  Iannotta, Nino ^a   Oliviero, Cesare ^b   Ranieri, Giuseppe A ^b   Uccella, Nicola ^b  

^a MIPA ISOL   (Italy)

^b UNIVERSITY OF CALABRIA   (Italy)

Author keywords

Differential scanning calorimetry; DSC; Inoliation; Olive fruits; Olive oil

Indexed keywords

EID: 0004874743     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170000239     Document Type: Article

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