Salt improves physical extraction of olive oil

European Food Research and Technology

Volumn 225, Issue 3-4, 2007, Pages 359-365

  Cruz, Sergio ^a   Yousfi, Khaled ^a   Pérez, Ana G ^a   Mariscal, Cristina ^a   Garcia, José M ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Bitterness; Oil quality; Oil stability; Oil yield; Olea europaea; Pigments; Sodium chloride

Indexed keywords

CONCENTRATION (PROCESS); FRUITS; PIGMENTS; SODIUM CHLORIDE; SOLVENT EXTRACTION;

BITTERNESS; OIL QUALITY; OIL STABILITY; OIL YIELD; OLEA EUROPAEA;

VEGETABLE OILS;

OLEA EUROPAEA;

EID: 34250626794     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0423-9     Document Type: Article

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