Cite
HARVARD Citation
Di Serio, M. et al. (2016). Chemical and sensory characteristics of Italian virgin olive oils from Grossa di Gerace cv. European journal of lipid science and technology. 118 (2), pp. 288-298. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Di Serio, M. et al. (2016). Chemical and sensory characteristics of Italian virgin olive oils from Grossa di Gerace cv. European journal of lipid science and technology. 118 (2), pp. 288-298. [Online].