Evaluation of olive pastes and pomaces moisture and oil content using NIRS

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dc.contributor.authorLaranjo, Marta
dc.contributor.authorVéstia, Joana
dc.contributor.authorLetras, João
dc.contributor.authorRicardo-Rodrigues, Sara
dc.contributor.authorFernández León, Ana Maria
dc.contributor.authorElias, Miguel
dc.date.accessioned2018-04-30T14:05:31Z
dc.date.available2018-04-30T14:05:31Z
dc.date.issued2017
dc.description.abstract-por
dc.identifier.authoremailmlaranjo@uevora.pt
dc.identifier.authoremailnd
dc.identifier.authoremailnd
dc.identifier.authoremailnd
dc.identifier.authoremailnd
dc.identifier.authoremailelias@uevora.pt
dc.identifier.citationLaranjo M., Véstia J., Letras J., Ricardo Rodrigues S., Fernández León A. M., Elias M. (2017). “Evaluation of olive pastes and pomaces moisture and oil content using NIRS.” Nutrición Clínica y Dietética Hospitalaria 2017; 37(Supl. 1), 39. http://revista.nutricion.org/revista.asp?id=37por
dc.identifier.scientificarea220por
dc.identifier.urihttp://hdl.handle.net/10174/23138
dc.language.isoengpor
dc.peerreviewedyespor
dc.rightsopenAccesspor
dc.subjectolivepor
dc.subjectpastespor
dc.subjectpomacespor
dc.subjectNIRSpor
dc.titleEvaluation of olive pastes and pomaces moisture and oil content using NIRSpor
dc.typearticlepor

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