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Amarni, F. and Kadi, H. (2010) Kinetics Study of Microwave-Assisted Solvent Extraction of Oil from Olive Cake Using Hexane: Comparison with the Conventional Extraction. Innovative Food Science Emerging Technologies, 11, 322-327.
http://www.sciencedirect.com/science/article/pii/S1466856410000044
https://doi.org/10.1016/j.ifset.2010.01.002

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