Cite
HARVARD Citation
Kırış, S. et al. (2017). Effect of Ozonated Water Treatment on Fatty Acid Composition and Some Quality Parameters of Olive Oil. Ozone: science and engineering. pp. 91-96. [Online].
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Kırış, S. et al. (2017). Effect of Ozonated Water Treatment on Fatty Acid Composition and Some Quality Parameters of Olive Oil. Ozone: science and engineering. pp. 91-96. [Online].