N. Boukachabine, H. Ajana and A. El Antari A study of fatty acids and triglycerides oil composition and quality parameters of five autochthon olive varieties in Morocco Full paper (pdf)Share this: Leave a Reply Cancel replyYour email address will not be published. Required fields are marked *Comment Name * Email * Website Save my name, email, and website in this browser for the next time I comment. October 1, 2011 / Author: LSJ Administrator / Posted in: Agriculture and Food Sciences Tags: autochthons varieties fatty acids composition Morocco olive oil quality triglycerides ← previous - next →
Leave a Reply