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1. 
Effect of harvest time, malaxation tempetature and olive variety on the chemical characteristics of olive oils için kapak resmi
Effect of harvest time, malaxation tempetature and olive variety on the chemical characteristics of olive oils
Effect of harvest time, malaxation tempetature and olive variety on the chemical characteristics of olive oils
by 
Jolayemi, Olusola Samuel, author.
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Alıntı: 
regression analysis indicated that lipid-based variables are the most consistent contributors (positive or
2. 
Chemical characterization of olive oils from Karaburun peninsula için kapak resmi
Chemical characterization of olive oils from Karaburun peninsula
Chemical characterization of olive oils from Karaburun peninsula
by 
Uncu, Oğuz, author.
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El Yazması
Alıntı: 
component analysis (PCA) and partial least square (PLS) regression. For this purpose, total phenolic content
3. 
Chemometric studies for classification of olive oils and detection of adulteration için kapak resmi
Chemometric studies for classification of olive oils and detection of adulteration
Chemometric studies for classification of olive oils and detection of adulteration
by 
Gürdeniz, Gözde.
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El Yazması
Alıntı: 
analysis.Correlation coefficient and relative error of prediction for oleic acid (highest amount fatty acid) were
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