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Journal: Sustainability, 2018
Volume: 10
Number: 4630
Article:
Chemical and Sensorial Characteristics of Olive Oil Produced from the Lebanese Olive Variety ‘Baladi’
Authors:
by
Milad El Riachy, Christelle Bou-Mitri, Amira Youssef, Roland Andary and Wadih Skaff
Link:
https://www.mdpi.com/2071-1050/10/12/4630
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