تعیین کیفیت و کمیت روغن دو رقم زیتون (زرد و دزفول) در دو منطقة آب و هوایی استان فارس

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Paz Aguilera, M., Beltran, G., Ortega, D., Fern, A., Jimenez, A. and Uceda, M. 2005. Characterization of virgin olive oil of Italian olive cultivars: ‘Frantoio’ and ‘Leccino’, grown in Andalusia. Food Chem.
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Temime, S. B., Wael, T., Bechir, B., Leila, A., Douja, D. and Mokhtar, Z. 2006.     Changes in olive oil quality of chétoui variety according to origin of plantation. J. Food Lipids.13, 88-99.

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