Comparison of different olive oil extraction systems and the effect of storage conditions on the quality of the virgin olive oil

Grasas y Aceites

Volumn 53, Issue 3, 2002, Pages 324-329

  Vekiari, S A ^a   Papadopoulou, P ^a   Koutsaftakis, Aric ^b  

^a Inst of Technol of Agric Products   (Greece)

^b Institute of SPOTA   (Greece)

Author keywords

Centrifugal system; Classical system; Extraction systems; Mixed system; Olive oil quality

Indexed keywords

CENTRIFUGES; DIFFUSION; EXTRACTION; FOOD PROCESSING; FOOD STORAGE; OXIDATION; PEROXIDES; QUALITY CONTROL;

OLIVE OILS;

OILS AND FATS;

CENTRIFUGES; DIFFUSION; EXTRACTION; FOOD STORAGE; OIL; OXIDATION; PEROXIDES; QUALITY CONTROL;

EID: 0036663636     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.2002.v53.i3.324     Document Type: Article

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