Cite
HARVARD Citation
Ribeiro, E. et al. (2017). Thermophysical properties of different olive oils: Evaluating density and rheology through a fluid dynamic approach. European journal of lipid science and technology. 119 (7), p. n/a. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Ribeiro, E. et al. (2017). Thermophysical properties of different olive oils: Evaluating density and rheology through a fluid dynamic approach. European journal of lipid science and technology. 119 (7), p. n/a. [Online].