✦ LIBER ✦
Edible and non-edible olive oils discrimination by the application of a sensory olfactory system based on tin dioxide sensors
✍ Scribed by Escuderos, María E.; García, María; Jiménez, Antonio; Horrillo, María C.
- Book ID
- 120439700
- Publisher
- Elsevier Science
- Year
- 2013
- Tongue
- English
- Weight
- 427 KB
- Volume
- 136
- Category
- Article
- ISSN
- 0308-8146
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