Amanote Research
Register
Sign In
Olive Oil in Food Spreads
Grasas y Aceites
- Spain
doi 10.3989/gya.2004.v55.i1.151
Full Text
Open PDF
Abstract
Available in
full text
Categories
Organic Chemistry
Food Science
Date
March 30, 2004
Authors
Miguel A. Blanco Muñoz
Publisher
Editorial CSIC
Related search
Ultrasound in Olive Oil Extraction
Response to ‘Is Virgin Olive Oil a Main Food Source of Lignans in Mediterranean Countries?’
European Journal of Clinical Nutrition
Medicine
Nutrition
Dietetics
Microencapsulation of Date Seed Oil by Spray-Drying for Stabilization of Olive Oil as a Functional Food
Asian Journal of Scientific Research
Multidisciplinary
Special Issue on Olive Oil
European Journal of Lipid Science and Technology
Biotechnology
Chemistry
Industrial
Food Science
Manufacturing Engineering
Biological Properties of Olive Oil
Journal of Human, Environment, and Health Promotion
Olive Oil, High-Oleic Acid Sunflower Oil and CHD
British Journal of Nutrition
Medicine
Nutrition
Dietetics
By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of Butter
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
Improvement of Olive Oil Mechanical Extraction: New Technologies, Process Efficiency, and Extra Virgin Olive Oil Quality
Digestion and Absorption of Olive Oil
Grasas y Aceites
Organic Chemistry
Food Science