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Bibliotecas | Instituto Politécnico de Castelo Branco
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Fatty acids and sterols evolution during the ripening of olives from the Maroccan Picholine cultivar See original record

Type
ANA
Creator
Ajana, H.
Title
Fatty acids and sterols evolution during the ripening of olives from the Maroccan Picholine cultivar
Contributor
Antari, A. El
Hafidi, A.
Subject
Composiçäo dos alimentos
Azeitona
Date
1998
Language
spa
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