ROCK-HOSTED SUBSURFACE BIOFILMS: MINERAL SELECTIVITY DRIVES HOTSPOTS FOR INTRATERRESTRIAL LIFE




Modified Rotating Reel for Malaxer Machines: Assessment of Rheological Characteristics, Energy Consumption, Temperature Profile, and Virgin Olive Oil Quality

The properties of food products are the result of changes produced in raw materials as a result of process treatments.In the olive oil extraction process, these changes can be observed as differences in quality, nutritional characteristics, taste, and flavor, and are especially due to the time and temperature of the malaxation phase.These parameter

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