Search Results for - Narrowed by: İzmir Institute of Technology. Food Engineering. - Olive oil -- Analysis SirsiDynix Enterprise https://catalog.iyte.edu.tr/client/en_US/default/default/qf$003dAUTHOR$002509Author$002509$0025C4$0025B0zmir$002bInstitute$002bof$002bTechnology.$002bFood$002bEngineering.$002509$0025C4$0025B0zmir$002bInstitute$002bof$002bTechnology.$002bFood$002bEngineering.$0026qf$003dSUBJECT$002509Subject$002509Olive$002boil$002b--$002bAnalysis$002509Olive$002boil$002b--$002bAnalysis$0026ps$003d300$0026isd$003dtrue? 2024-06-22T08:16:58Z Minor components of olive oils as indicators for the authenticity of virgin olive oils ent://SD_ILS/0/SD_ILS:2237842 2024-06-22T08:16:58Z 2024-06-22T08:16:58Z by&#160;Uncu, Oğuz, author.<br/><a href="https://hdl.handle.net/11147/11976">Access to Electronic Versiyon.</a><br/>Format:&#160;Manuscript<br/> Classification of virgin olive oils from different olive varieties and geographical regions by electronic nose and detection of adulteration ent://SD_ILS/0/SD_ILS:85651 2024-06-22T08:16:58Z 2024-06-22T08:16:58Z by&#160;Kadiroğlu, Pınar.<br/><a href="http://hdl.handle.net/11147/3945">Access to Electronic Version.</a><br/>Format:&#160;Manuscript<br/>