Analytical characteristics of olive oils produced by two different extraction techniques, in the Portuguese olive variety

dc.contributor.author	Costa Freitas, Ana Maria
dc.contributor.author	Vaz-Freire, LuÃs
dc.contributor.author	Gouveia, JosÃ© M.
dc.date.accessioned	2011-03-16T17:01:45Z
dc.date.available	2011-03-16T17:01:45Z
dc.date.issued	2008
dc.description.abstract	Impacto da tecnologia de extracção nas características analíticas dos azeites	en
dc.format.extent	273408 bytes
dc.format.mimetype	application/msword
dc.identifier.accesstype	livre	en
dc.identifier.authoremail	afreitas@uevora.pt
dc.identifier.authoremail	nd
dc.identifier.authoremail	nd
dc.identifier.numrev	59, pp 260	en
dc.identifier.pagina	260-266	en
dc.identifier.principalpublicationtitle	Grasas y Aceites	en
dc.identifier.revista	Grasas e Aceites	en
dc.identifier.scientificarea	210	en
dc.identifier.uri	http://hdl.handle.net/10174/2642
dc.language.iso	eng
dc.peerreviewed	yes	en
dc.rights	openAccess	en
dc.subject	azeites	en
dc.subject	características analíticas	en
dc.subject	Tecnologia de extracção	en
dc.title	Analytical characteristics of olive oils produced by two different extraction techniques, in the Portuguese olive variety	en
dc.type	article	en

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