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Microbiology and chemical composition of a typical product from Alosa fallax lacustris

✍ Scribed by M. A. Paleari; G. Soncini; G. Bereita; P. Grimaldi; A. Tava

Book ID
108906132
Publisher
John Wiley and Sons
Year
1993
Tongue
English
Weight
543 KB
Volume
9
Category
Article
ISSN
0175-8659

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## Abstract Samples (158) of olive oil produced in an Italian region (Basilicata) and described by 52 chemical variables were analysed together with samples of different geographical origin, using chemometric techniques. After selection of the variables discriminating best between the samples from