Influence of chemical composition of olive oil on the development of volatile compounds during frying
| Image |  |
|---|---|
| Description | article |
| Author/s |
author: Angelo Cichelli Lorenzo Cerretani |
| Publication date | October 16, 2009 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |