TY  - JOUR
AU  - Vujasinović, Vesna B.
AU  - Rabrenović, Biljana
AU  - Esalami, Seddiq M.A.
AU  - Dimić, S.B.
AU  - Tešanović, D.V.
AU  - Banjac, M.V.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5141
AB  - Libya is one of the considerable olive oil producers in North Africa. The consumption of olive oil in this country is part of the cultural heritage and a large number of individual manufacturers produce oil applying the process of cold pressing. The aim of this work was to determine the sensory profile and some main chemical characteristics, as free fatty acids, peroxide value, total phenols content and induction period of virgin olive oils. Oil samples were extracted from a blend of three olive cultivars typical for Libya: Roghiani, Hammudi and Endori, harvested in five different regions of northern Libya in the crop year 2015. Obtained results have shown that investigated olive oil samples were characterized by different sensory profile and chemical characteristics, due to peculiar effect of harvest areas of olive fruit. On the basis of investigated attributes, some oils were of excellent quality, but other were under. The free fatty acid contents varied between 0.73% to 2.78 % of oleic acid, peroxide values ranged from 6.40 mml/kg to 13.65 mmol/kg and induction period from 4.89 h to 18.33 h. The content of total phenols, as especially important compound for health benefit of olive oil, was also significantly various, from 56.0 to 238.3 mg GAE/kg of oil. It can be concluded that the oil from Gharyan production region was quite different from the other Libyans' olive oils. This oil had the best sensory profile, basic chemical quality, oxidative stability and the highest phenolic content.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad
T2  - Acta Periodica Technologica
T1  - Sensory and some chemical characteristics of olive oils produced in Libya
EP  - 323
SP  - 316
VL  - 50
DO  - 10.2298/APT1950316V
ER  - 

@article{
author = "Vujasinović, Vesna B. and Rabrenović, Biljana and Esalami, Seddiq M.A. and Dimić, S.B. and Tešanović, D.V. and Banjac, M.V.",
year = "2019",
abstract = "Libya is one of the considerable olive oil producers in North Africa. The consumption of olive oil in this country is part of the cultural heritage and a large number of individual manufacturers produce oil applying the process of cold pressing. The aim of this work was to determine the sensory profile and some main chemical characteristics, as free fatty acids, peroxide value, total phenols content and induction period of virgin olive oils. Oil samples were extracted from a blend of three olive cultivars typical for Libya: Roghiani, Hammudi and Endori, harvested in five different regions of northern Libya in the crop year 2015. Obtained results have shown that investigated olive oil samples were characterized by different sensory profile and chemical characteristics, due to peculiar effect of harvest areas of olive fruit. On the basis of investigated attributes, some oils were of excellent quality, but other were under. The free fatty acid contents varied between 0.73% to 2.78 % of oleic acid, peroxide values ranged from 6.40 mml/kg to 13.65 mmol/kg and induction period from 4.89 h to 18.33 h. The content of total phenols, as especially important compound for health benefit of olive oil, was also significantly various, from 56.0 to 238.3 mg GAE/kg of oil. It can be concluded that the oil from Gharyan production region was quite different from the other Libyans' olive oils. This oil had the best sensory profile, basic chemical quality, oxidative stability and the highest phenolic content.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad",
journal = "Acta Periodica Technologica",
title = "Sensory and some chemical characteristics of olive oils produced in Libya",
pages = "323-316",
volume = "50",
doi = "10.2298/APT1950316V"
}

Vujasinović, V. B., Rabrenović, B., Esalami, S. M.A., Dimić, S.B., Tešanović, D.V.,& Banjac, M.V.. (2019). Sensory and some chemical characteristics of olive oils produced in Libya. in Acta Periodica Technologica
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad., 50, 316-323.
https://doi.org/10.2298/APT1950316V

Vujasinović VB, Rabrenović B, Esalami SM, Dimić S, Tešanović D, Banjac M. Sensory and some chemical characteristics of olive oils produced in Libya. in Acta Periodica Technologica. 2019;50:316-323.
doi:10.2298/APT1950316V .

Vujasinović, Vesna B., Rabrenović, Biljana, Esalami, Seddiq M.A., Dimić, S.B., Tešanović, D.V., Banjac, M.V., "Sensory and some chemical characteristics of olive oils produced in Libya" in Acta Periodica Technologica, 50 (2019):316-323,
https://doi.org/10.2298/APT1950316V . .

TY  - JOUR
AU  - Esalami, Seddiq M.A.
AU  - Dimić, Etelka
AU  - Rabrenović, Biljana
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4790
AB  - The aim of this work was to determine the fatty acids (FA), tocopherols, phenols, and antioxidant capacity (AC) of five virgin olive oils (VOO) obtained from the olive cultivar 'Roghiani', from different regions of northern Libya during the crop year 2015. The parameters determined for the oils were investigated for the first time. Seven principal FAs were detected in the VOO samples. Oleic, palmitic, and linoleic acids were the dominant ones. The highest percentage of palmitic acid was found in Tripoli VOO (P  lt = 0.05). Oleic acid was dominant in all the VOO samples. Gharyan VOO possessed the highest value of oleic acid, O/L ratio, monounsaturated fatty acids (MUFA), total phenols content (TPC), total tocopherol and tocotrienol contents (TTC), and AC(DPPH)% (P  lt = 0.05). A strong positive relationship between TPC and (AC) as (1/EC50DPPH) was observed, (r) was +0.831. On the other hand, (1/EC50DPPH) showed a positive correlation with TTC, (r) was +0.768.
PB  - Consejo Superior Investigaciones Cientificas-Csic, Inst Grasa, Sevilla
T2  - Grasas Y Aceites
T1  - Phytochemical profile and antioxidant capacity of virgin olive oil obtained from the olive cultivar 'Roghiani' from different regions of northern Libya
IS  - 2
VL  - 69
DO  - 10.3989/gya.1113172
ER  - 

@article{
author = "Esalami, Seddiq M.A. and Dimić, Etelka and Rabrenović, Biljana",
year = "2018",
abstract = "The aim of this work was to determine the fatty acids (FA), tocopherols, phenols, and antioxidant capacity (AC) of five virgin olive oils (VOO) obtained from the olive cultivar 'Roghiani', from different regions of northern Libya during the crop year 2015. The parameters determined for the oils were investigated for the first time. Seven principal FAs were detected in the VOO samples. Oleic, palmitic, and linoleic acids were the dominant ones. The highest percentage of palmitic acid was found in Tripoli VOO (P  lt = 0.05). Oleic acid was dominant in all the VOO samples. Gharyan VOO possessed the highest value of oleic acid, O/L ratio, monounsaturated fatty acids (MUFA), total phenols content (TPC), total tocopherol and tocotrienol contents (TTC), and AC(DPPH)% (P  lt = 0.05). A strong positive relationship between TPC and (AC) as (1/EC50DPPH) was observed, (r) was +0.831. On the other hand, (1/EC50DPPH) showed a positive correlation with TTC, (r) was +0.768.",
publisher = "Consejo Superior Investigaciones Cientificas-Csic, Inst Grasa, Sevilla",
journal = "Grasas Y Aceites",
title = "Phytochemical profile and antioxidant capacity of virgin olive oil obtained from the olive cultivar 'Roghiani' from different regions of northern Libya",
number = "2",
volume = "69",
doi = "10.3989/gya.1113172"
}

Esalami, S. M.A., Dimić, E.,& Rabrenović, B.. (2018). Phytochemical profile and antioxidant capacity of virgin olive oil obtained from the olive cultivar 'Roghiani' from different regions of northern Libya. in Grasas Y Aceites
Consejo Superior Investigaciones Cientificas-Csic, Inst Grasa, Sevilla., 69(2).
https://doi.org/10.3989/gya.1113172

Esalami SM, Dimić E, Rabrenović B. Phytochemical profile and antioxidant capacity of virgin olive oil obtained from the olive cultivar 'Roghiani' from different regions of northern Libya. in Grasas Y Aceites. 2018;69(2).
doi:10.3989/gya.1113172 .

Esalami, Seddiq M.A., Dimić, Etelka, Rabrenović, Biljana, "Phytochemical profile and antioxidant capacity of virgin olive oil obtained from the olive cultivar 'Roghiani' from different regions of northern Libya" in Grasas Y Aceites, 69, no. 2 (2018),
https://doi.org/10.3989/gya.1113172 . .

TY  - JOUR
AU  - Esalami, Seddiq M.A.
AU  - Rabrenović, Biljana
AU  - Dimić, Etelka
AU  - Premović, Tamara
AU  - Vujasinović, Vesna B.
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3990
AB  - Olive oil is one of the oldest and best known edible oils, which is in category of unrefined vegetable oils produced in hugest quantities. Olive oil is distinguished from other oils by the various specific characteristics, so demand for olive oil is permanently in progress. Olives are grown in all regions of the world, where climate conditions are favorable for their growth. In some countries of North Africa production of olive oil is significant. In Libya olive is a primary oil culture and olive oil is produced by many individual producers in a traditional way of cold pressing or by centrifugation. The aim of this paper was to examine basic chemical and nutritive quality of virgin olive oil from five different regions in the north of Libya: Aboras, Be, Zwit, El Farok and Alati. Olives are processed by Rapanelli system (Italy, Foligno). Processing included cleaning and washing of olive fruits, crushing and malaxation after which the oil separated by centrifugation. It has been established that examined oil samples that originate from Libya have a good chemical and nutritive quality. Content of primary oxidation products varied from 0.96 mmol/kg (oil from the Zwit region) to 2.40 mmol/kg (oil from the Alati region). Content of free fatty acid varied in the range from 1.39 to 3.17 % of oleic acid. According to a high content of total phenolic compounds (121.2 mgGAE/kg of oil) and the highest antiradical activity (proportion of neutralized free DPPH radicals 70.72%) among examined oil samples, the oil sample from the Alati region distinguished itself, while the minimum content (64.9 mgGAE/kg of oil) of such extremely valuable nutrient, as well as the minimal antiradical activity (60.12% of neutralized free DPPH radicals) has been registered in the sample from the Zwit region.
AB  - Maslinovo ulje danas je jedno od najstarijih i najpoznatijih jestivih ulja koje se u kategoriji nerafinisanih biljnih ulja proizvodi u najvećim količinama. Maslinovo ulje se posebno izdvaja od drugih ulja po raznim specifičnim atributima, te je potražnja za njim u stalnom porastu. Masline se gaje u svim regionima sveta gde su povoljni klimatski uslovi za njihov rast. U pojedinim zemljama na severu afričkog kontinenta takođe postoji značajna proizvodnja maslinovog ulja. Maslina je i u Libiji osnovna uljana kultura i veliki je broj individualnih proizvođača koji proizvode ulje na tradicionalan način procesom hladnog presovanja ili pomoću centrifuge. U okviru ovog rada ispitivan je osnovni hemijski i nutritivni kvalitet devičanskih maslinovih ulja poreklom iz pet različitih maslinarskih regiona na severnom području Libije: Aboras, Be, Zwit, El Farok i Alati. Plodovi maslina su prerađivani sistemom Rapanelli (Italy, Foligno). Prerada je obuhvatila čišćenje i pranje maslina, mlevenje i malaksaciju, nakon čega je ulje izdvojeno pomoću centrifuge. Ustanovljeno je da su ispitivani uzorci ulja poreklom iz Libije dobrog hemijskog i nutritivnog kvaliteta. Sadržaj primarnih produkata oksidacije kretao se od 0,96 mmol/kg (ulje sa područja Zwit) do 2,40 mmol/kg (ulje sa područja Alati). Sadržaj slobodnih masnih kiselina je varirao u opsegu od 1,39 do 3,17%. Po visokom sadržaju ukupnih fenolnih jedinjenja (121,2 mgGAE/kg ulja) i najvećoj antiradikalnoj aktivnosti (udeo neutralizovanih slobodnih DPPH radikala 70,72%) među ispitivanim uljima istakao se uzorak ulja sa područja Alati, dok je najmanji sadržaj ovih izuzetno vrednih nutrijenata (64,9 mgGAE/kg ulja), kao i najmanja antiradikalna aktivnost (60,12% neutralizovanih slobodnih DPPH radikala) zabeležena u uzorku sa područja Zwit.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Uljarstvo
T1  - Analysis of oil quality from various olive growing regions of Libya
T1  - Analiza kvaliteta ulja sa različitih regija maslinarskog područja Libije
EP  - 39
IS  - 1
SP  - 31
VL  - 46
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3990
ER  - 

@article{
author = "Esalami, Seddiq M.A. and Rabrenović, Biljana and Dimić, Etelka and Premović, Tamara and Vujasinović, Vesna B.",
year = "2015",
abstract = "Olive oil is one of the oldest and best known edible oils, which is in category of unrefined vegetable oils produced in hugest quantities. Olive oil is distinguished from other oils by the various specific characteristics, so demand for olive oil is permanently in progress. Olives are grown in all regions of the world, where climate conditions are favorable for their growth. In some countries of North Africa production of olive oil is significant. In Libya olive is a primary oil culture and olive oil is produced by many individual producers in a traditional way of cold pressing or by centrifugation. The aim of this paper was to examine basic chemical and nutritive quality of virgin olive oil from five different regions in the north of Libya: Aboras, Be, Zwit, El Farok and Alati. Olives are processed by Rapanelli system (Italy, Foligno). Processing included cleaning and washing of olive fruits, crushing and malaxation after which the oil separated by centrifugation. It has been established that examined oil samples that originate from Libya have a good chemical and nutritive quality. Content of primary oxidation products varied from 0.96 mmol/kg (oil from the Zwit region) to 2.40 mmol/kg (oil from the Alati region). Content of free fatty acid varied in the range from 1.39 to 3.17 % of oleic acid. According to a high content of total phenolic compounds (121.2 mgGAE/kg of oil) and the highest antiradical activity (proportion of neutralized free DPPH radicals 70.72%) among examined oil samples, the oil sample from the Alati region distinguished itself, while the minimum content (64.9 mgGAE/kg of oil) of such extremely valuable nutrient, as well as the minimal antiradical activity (60.12% of neutralized free DPPH radicals) has been registered in the sample from the Zwit region., Maslinovo ulje danas je jedno od najstarijih i najpoznatijih jestivih ulja koje se u kategoriji nerafinisanih biljnih ulja proizvodi u najvećim količinama. Maslinovo ulje se posebno izdvaja od drugih ulja po raznim specifičnim atributima, te je potražnja za njim u stalnom porastu. Masline se gaje u svim regionima sveta gde su povoljni klimatski uslovi za njihov rast. U pojedinim zemljama na severu afričkog kontinenta takođe postoji značajna proizvodnja maslinovog ulja. Maslina je i u Libiji osnovna uljana kultura i veliki je broj individualnih proizvođača koji proizvode ulje na tradicionalan način procesom hladnog presovanja ili pomoću centrifuge. U okviru ovog rada ispitivan je osnovni hemijski i nutritivni kvalitet devičanskih maslinovih ulja poreklom iz pet različitih maslinarskih regiona na severnom području Libije: Aboras, Be, Zwit, El Farok i Alati. Plodovi maslina su prerađivani sistemom Rapanelli (Italy, Foligno). Prerada je obuhvatila čišćenje i pranje maslina, mlevenje i malaksaciju, nakon čega je ulje izdvojeno pomoću centrifuge. Ustanovljeno je da su ispitivani uzorci ulja poreklom iz Libije dobrog hemijskog i nutritivnog kvaliteta. Sadržaj primarnih produkata oksidacije kretao se od 0,96 mmol/kg (ulje sa područja Zwit) do 2,40 mmol/kg (ulje sa područja Alati). Sadržaj slobodnih masnih kiselina je varirao u opsegu od 1,39 do 3,17%. Po visokom sadržaju ukupnih fenolnih jedinjenja (121,2 mgGAE/kg ulja) i najvećoj antiradikalnoj aktivnosti (udeo neutralizovanih slobodnih DPPH radikala 70,72%) među ispitivanim uljima istakao se uzorak ulja sa područja Alati, dok je najmanji sadržaj ovih izuzetno vrednih nutrijenata (64,9 mgGAE/kg ulja), kao i najmanja antiradikalna aktivnost (60,12% neutralizovanih slobodnih DPPH radikala) zabeležena u uzorku sa područja Zwit.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Uljarstvo",
title = "Analysis of oil quality from various olive growing regions of Libya, Analiza kvaliteta ulja sa različitih regija maslinarskog područja Libije",
pages = "39-31",
number = "1",
volume = "46",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3990"
}

Esalami, S. M.A., Rabrenović, B., Dimić, E., Premović, T.,& Vujasinović, V. B.. (2015). Analysis of oil quality from various olive growing regions of Libya. in Uljarstvo
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad., 46(1), 31-39.
https://hdl.handle.net/21.15107/rcub_agrospace_3990

Esalami SM, Rabrenović B, Dimić E, Premović T, Vujasinović VB. Analysis of oil quality from various olive growing regions of Libya. in Uljarstvo. 2015;46(1):31-39.
https://hdl.handle.net/21.15107/rcub_agrospace_3990 .

Esalami, Seddiq M.A., Rabrenović, Biljana, Dimić, Etelka, Premović, Tamara, Vujasinović, Vesna B., "Analysis of oil quality from various olive growing regions of Libya" in Uljarstvo, 46, no. 1 (2015):31-39,
https://hdl.handle.net/21.15107/rcub_agrospace_3990 .

TY  - JOUR
AU  - Esalami, Seddiq M.A.
AU  - Rabrenović, Biljana
AU  - Premović, Tamara
AU  - Radočaj, Olga F.
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3640
AB  - Olives in Libya are a basic agricultural commodity. Moreover, olive oil is mostly produced by local producers using a cold-pressing process. To the best of our knowledge, there is no literature data on the quality of olive oils produced in Libya. Therefore, the scope of this research was to analyze the most important parameters for olive oil identification that originated in Libya. Analyses of the oil produced in 5 different geographical regions in Libya, produced by differ- ent oil manufacturers, have shown that the oils are not significantly different and are meeting legislated parameters for olive oil quality. It was determined that the iodine value (IV) of investigated oils was in the range of 80 to 87 g/100g, while the refractive index did not vary much, 1.464 to 1.469. Similarly, saponification value (SV) was rather close in values, 188.0-197.0 mgKOH/g, as well as the content of unsaponified matter, 7.7-9.0 g/kg. The oil sample from the Zwit region had the lowest relative density, 0.910 (20oC/water 20oC), while the oil from the El Farok region had the highest value for density, 0.915.
AB  - Osnovna uljana kultura u Libiji je maslina, pri čemu ulje proizvode uglavnom individualni proizvođači postupkom hladnog presovanja. Po našim saznanjim u literaturi uopšte nema podataka o kvalitetu maslinovog ulja proizvedenog u Libiji. S toga, u ovom radu su analizirani najvažniji pokazatelji za identifikaciju maslinovog ulja poreklom iz ove zemlje. Analiza osnovnih parametara fizičko-hemijskog kvaliteta pokazala je da se ulja proizvedena u 5 različitih regija - geografskih područja Libije od strane različitih proizvođača međusobno ne razlikuju bitno jedna od drugih, i da ispunjavaju zakonom predviđene okvire. Utvrđeno je da jodni broja ispitivanih ulja ima vrednosti od 80 do 87 g/100g, dok indeks refrakcije varira u uskom intervalu, od 1,464 do 1,469. U rezultatima saponifikacionog broja i sadržaju neosapunjivih materija nije bilo velikih odstupanja između analiziranih ulja, budući da su im vrednosti iznosile, respektivno, 188-197 mgKOH/g i 7,7-9,0 g/kg. Uzorak ulja iz regije Zwit imao je najmanju zapreminsku masu, 0.910, dok je ulje iz regije El Farok imalo najveću vrednost zapreminske mase, 0.915.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Uljarstvo
T1  - Some physicochemical characteristics of olive oils from Libya
T1  - Neke fizičko-hemijske karakteristike maslinovog ulja iz Libije
EP  - 45
IS  - 1
SP  - 39
VL  - 45
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3640
ER  - 

@article{
author = "Esalami, Seddiq M.A. and Rabrenović, Biljana and Premović, Tamara and Radočaj, Olga F.",
year = "2014",
abstract = "Olives in Libya are a basic agricultural commodity. Moreover, olive oil is mostly produced by local producers using a cold-pressing process. To the best of our knowledge, there is no literature data on the quality of olive oils produced in Libya. Therefore, the scope of this research was to analyze the most important parameters for olive oil identification that originated in Libya. Analyses of the oil produced in 5 different geographical regions in Libya, produced by differ- ent oil manufacturers, have shown that the oils are not significantly different and are meeting legislated parameters for olive oil quality. It was determined that the iodine value (IV) of investigated oils was in the range of 80 to 87 g/100g, while the refractive index did not vary much, 1.464 to 1.469. Similarly, saponification value (SV) was rather close in values, 188.0-197.0 mgKOH/g, as well as the content of unsaponified matter, 7.7-9.0 g/kg. The oil sample from the Zwit region had the lowest relative density, 0.910 (20oC/water 20oC), while the oil from the El Farok region had the highest value for density, 0.915., Osnovna uljana kultura u Libiji je maslina, pri čemu ulje proizvode uglavnom individualni proizvođači postupkom hladnog presovanja. Po našim saznanjim u literaturi uopšte nema podataka o kvalitetu maslinovog ulja proizvedenog u Libiji. S toga, u ovom radu su analizirani najvažniji pokazatelji za identifikaciju maslinovog ulja poreklom iz ove zemlje. Analiza osnovnih parametara fizičko-hemijskog kvaliteta pokazala je da se ulja proizvedena u 5 različitih regija - geografskih područja Libije od strane različitih proizvođača međusobno ne razlikuju bitno jedna od drugih, i da ispunjavaju zakonom predviđene okvire. Utvrđeno je da jodni broja ispitivanih ulja ima vrednosti od 80 do 87 g/100g, dok indeks refrakcije varira u uskom intervalu, od 1,464 do 1,469. U rezultatima saponifikacionog broja i sadržaju neosapunjivih materija nije bilo velikih odstupanja između analiziranih ulja, budući da su im vrednosti iznosile, respektivno, 188-197 mgKOH/g i 7,7-9,0 g/kg. Uzorak ulja iz regije Zwit imao je najmanju zapreminsku masu, 0.910, dok je ulje iz regije El Farok imalo najveću vrednost zapreminske mase, 0.915.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Uljarstvo",
title = "Some physicochemical characteristics of olive oils from Libya, Neke fizičko-hemijske karakteristike maslinovog ulja iz Libije",
pages = "45-39",
number = "1",
volume = "45",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3640"
}

Esalami, S. M.A., Rabrenović, B., Premović, T.,& Radočaj, O. F.. (2014). Some physicochemical characteristics of olive oils from Libya. in Uljarstvo
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad., 45(1), 39-45.
https://hdl.handle.net/21.15107/rcub_agrospace_3640

Esalami SM, Rabrenović B, Premović T, Radočaj OF. Some physicochemical characteristics of olive oils from Libya. in Uljarstvo. 2014;45(1):39-45.
https://hdl.handle.net/21.15107/rcub_agrospace_3640 .

Esalami, Seddiq M.A., Rabrenović, Biljana, Premović, Tamara, Radočaj, Olga F., "Some physicochemical characteristics of olive oils from Libya" in Uljarstvo, 45, no. 1 (2014):39-45,
https://hdl.handle.net/21.15107/rcub_agrospace_3640 .