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A Study on the Classifying Quality Standard by Comparison with Physicochemical Characteristics of Virgin, Pure, Pomace Olive Oil
버진, 퓨어, 포마스 올리브유의 이화학적인 특성 비교를 통한 품질등급 구분에 관한 연구
2014
The Korean Journal of Food And Nutrition
버진, 퓨어, 포마스 올리브유의 이화학적인 특성 비교를 통한 품질등급 구분에 관한 연구
Preserved Fulltext
This study investigated the classification of olive oils that are mainly distributed in Korea via imports.
doi:10.9799/ksfan.2014.27.3.339
fatcat:dzesaiphtfebrj3vqk24paka6m