Evolution of the oxidation degree of extra virgin olive oil used for cooking different kind of focaccia (italian flat bread);Evoluzione dello stato ossidativo di olio extra vergine di oliva impiegato nella cottura di focacce preparate con ingredienti diversi

Rivista Italiana delle Sostanze Grasse

Volumn 83, Issue 5, 2006, Pages 230-232

  Delcuratolo, D ^a   Gomes, T ^a   Paradiso, V M ^a   Nasti, R ^a   Lamparelli, F ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 35148847827     PISSN: 00356808     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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