Comparative evaluation of the olive oil given by a new processing system

International Journal of Food Science and Technology

Volumn 32, Issue 4, 1997, Pages 289-297

  Ranalli, Alfonso ^a   De Mattia, Gabriella ^a   Ferrante, Maria L ^a  

^a Istituto Sperimentale per l'Elaiotecnica   (Italy)

Author keywords

Centrifugation process; Extraction yield; Quality; Technology

Indexed keywords

EID: 0031318455     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1997.00116.x     Document Type: Article

References (24)

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