Characterization of olive oils used as medium in canned fish

SLO

First page / Show document

Show document

A- | A+ | Print

Title:	Characterization of olive oils used as medium in canned fish
Authors:	ID Miklavčič Višnjevec, Ana (Author) ID Butinar, Bojan (Author) ID Schwarzkopf, Matthew (Author) ID Bučar-Miklavčič, Milena (Author)
Files:	https://lupinepublishers.com/food-and-nutri-journal/fulltext/characterization-of-olive-oils-used-as-medium-in-canned-fish.ID.000151.php
Language:	English
Work type:	Unknown
Typology:	1.01 - Original Scientific Article
Organization:	FAMNIT - Faculty of Mathematics, Science and Information Technologies
Keywords:	canned fish, olive oil, phenolic compounds
Year of publishing:	2020
Number of pages:	str. 302-306
Numbering:	#Vol. #3, #iss. #1
PID:	20.500.12556/RUP-12760
UDC:	665.327.3
ISSN on article:	2638-6070
DOI:	10.26493/1855-3974.219310.32474/SJFN.2020.03.000151
COBISS.SI-ID:	20876035
Publication date in RUP:	02.07.2020
Views:	2168
Downloads:	119
Metadata:
:	Copy citation

Average score:	(0 votes)
Your score:	Voting is allowed only for logged in users.
Share:

Hover the mouse pointer over a document title to show the abstract or click on the title to get all document metadata.

Title:	Scholarly journal of food and nutrition
Shortened title:	Sch. j. food nutr.
Publisher:	Lupine Publishers
ISSN:	2638-6070
COBISS.SI-ID:	16653827

Language:	English
Keywords:	konzervirani ribji izdelki, oljčno olje, fenolne spojine

Leave comment

You must log in to leave a comment.

Comments (0)

0 - 0 / 0

There are no comments!

Back