Optimisation of extra virgin Olive oil quality

Journal of the Science of Food and Agriculture

Volumn 77, Issue 1, 1998, Pages 31-37

  Monteleone, Erminio ^a   Caporale, Gabriella ^a   Carlucci, Angela ^a   Pagliarini, Ella ^b  

^a UNIVERSITY OF BASILICATA   (Italy)

^b Sezione Tecnologie Alimentari   (Italy)

Author keywords

Desirability; Oil stability; Olive oil; Quality optimisation

Indexed keywords

FOOD PROCESSING; OLIVE OIL; OLIVE;

EID: 0031970077     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199805)77:1<31::AID-JSFA998>3.0.CO;2-F     Document Type: Article

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