APA (7th ed.) Citation

Bertuccioli, M. A study of the sensory and nutritional quality of virgin olive oil in relation to variety, ripeness and extraction technology. Overview of the three year study and conclusion. Consejo Superior de Investigaciones Científicas.

Chicago Style (17th ed.) Citation

Bertuccioli, Mario. A Study of the Sensory and Nutritional Quality of Virgin Olive Oil in Relation to Variety, Ripeness and Extraction Technology. Overview of the Three Year Study and Conclusion. Consejo Superior de Investigaciones Científicas.

MLA (9th ed.) Citation

Bertuccioli, Mario. A Study of the Sensory and Nutritional Quality of Virgin Olive Oil in Relation to Variety, Ripeness and Extraction Technology. Overview of the Three Year Study and Conclusion. Consejo Superior de Investigaciones Científicas.