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Please use this identifier to cite or link to this item: http://repository.afs.edu.gr/handle/6000/321
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dc.contributor.authorZinoviadou, Kyriaki-
dc.contributor.authorGavriilidis, S.-
dc.contributor.authorMekuli, Rina-
dc.contributor.authorPapoti, Vassiliki T.-
dc.contributor.authorAdamidis, Tryfon-
dc.date.accessioned2020-03-11T06:50:26Z-
dc.date.available2020-03-11T06:50:26Z-
dc.date.issued2018-07-
dc.identifier.citationZinoviadou, KG, Gavriilidis, S, Mekuli, R, Papoti, V & Adamidis T 2018, 'Effect of harvesting time on the oxidative stability of Chalkidiki olive oil', in 5th International ISEKI Food Conference, 3-5 July 2018, Stuttgart, Germany.en_US
dc.identifier.urihttp://repository.afs.edu.gr/handle/6000/321-
dc.language.isoenen_US
dc.relation.ispartof5th International ISEKI Food Conference (Stuttgart, Germany)en_US
dc.rightsAll rights reserveden_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectOxidative stabilityen_US
dc.subjectOlive oilen_US
dc.subjectHarvestingen_US
dc.subject.lcshOliveen_US
dc.subject.lcshOlive oilen_US
dc.subject.lcshFruit - Postharvest technologyen_US
dc.subject.lcshFood industry and trade - Quality controlen_US
dc.subject.lcshOlive - Varietiesen_US
dc.titleEffect of harvesting time on the oxidative stability of Chalkidiki olive oilen_US
dc.typePresentationen_US
local.description.statusNot publisheden_US
Appears in Collections:Conference/Workshop Presentations

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