Chemical analysis, quality control and packaging issues of olive oil

European Journal of Lipid Science and Technology

Volumn 104, Issue 9-10, 2002, Pages 628-638

  Kiritsakis, Apostolos ^c   Kanavouras, Antonis ^a   Kiritsakis, Konstantinos ^b  

^a Michigan State University   (United States)

^b Ctr of Vet Inst of Thessaloniki   (Greece)

^c ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

Author keywords

Olive oil analysis; Packaging; Quality evaluation

Indexed keywords

OLIVE OIL; PHENOL DERIVATIVE; TRIACYLGLYCEROL;

CHEMICAL ANALYSIS; DIFFERENTIAL SCANNING CALORIMETRY; FOOD PACKAGING; FOOD PROCESSING; FOOD QUALITY; INFRARED SPECTROSCOPY; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; QUALITY CONTROL; REVIEW; SOLID PHASE MICROEXTRACTION;

EID: 0036422727     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/1438-9312(200210)104:9/10<628::AID-EJLT628>3.0.CO;2-1     Document Type: Review

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