Search Results for - Narrowed by: İzmir Institute of Technology. Food Engineering. - Olive oil -- AnalysisSirsiDynix Enterprisehttps://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?2024-06-22T08:16:58ZMinor components of olive oils as indicators for the authenticity of virgin olive oilsent://SD_ILS/0/SD_ILS:22378422024-06-22T08:16:58Z2024-06-22T08:16:58Zby Uncu, Oğuz, author.<br/><a href="https://hdl.handle.net/11147/11976">Access to Electronic Versiyon.</a><br/>Format: Manuscript<br/>Classification of virgin olive oils from different olive varieties and geographical regions by electronic nose and detection of adulterationent://SD_ILS/0/SD_ILS:856512024-06-22T08:16:58Z2024-06-22T08:16:58Zby Kadiroğlu, Pınar.<br/><a href="http://hdl.handle.net/11147/3945">Access to Electronic Version.</a><br/>Format: Manuscript<br/>