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Contribution to improvement of the traditional extraction o..:
Titouh Khayreddine
;
Mazari Azzedine
;
Aït Meziane Mohand Zine
https://www.ocl-journal.org/articles/ocl/full_html/2020/01/ocl190067/ocl190067.html. , 2020
Link:
https://doi.org/10.1051/ocl/2020017
RT Journal T1 <Title>Contribution to improvement of the traditional extraction of olive oil by pressure from whole and stoned olives by addition of a co-adjuvant (talc)</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:79737901edcf48dd9cbc6c7f11bc19c6&Exemplar=1&LAN=DE A1 Titouh Khayreddine A1 Mazari Azzedine A1 Aït Meziane Mohand Zine PB EDP Sciences YR 2020 K1 co-adjuvant K1 extraction K1 olive oil K1 pressure K1 stoning K1 Oils K1 fats K1 and waxes K1 TP670-699 JF https://www.ocl-journal.org/articles/ocl/full_html/2020/01/ocl190067/ocl190067.html LK http://dx.doi.org/https://doi.org/10.1051/ocl/2020017 DO https://doi.org/10.1051/ocl/2020017 SF ELIB - SuUB Bremen
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