Effects of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes

Grasas y Aceites

Volumn 58, Issue 3, 2007, Pages 237-242

  Vekiari, S A ^a   Papadopoulou, P ^a   Kiritsakis, A ^b  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b Department of Food Science   (Greece)

Author keywords

Extinction coefficient; Extraction systems; Peroxide value; Virgin olive oil quality indexes

Indexed keywords

MACHINERY; OLIVE OIL; OXIDATION; PEROXIDES; STORAGE (MATERIALS);

EXTINCTION COEFFICIENTS; EXTRA VIRGIN OLIVE OIL; EXTRACTION SYSTEMS; PACKING MATERIALS; PEROXIDE VALUE; PROCESSING METHOD; STORAGE CONDITION; VIRGIN OLIVE OIL;

EXTRACTION;

EID: 39049142874     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.2007.v58.i3.178     Document Type: Article

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