Qualitative responses of "Nabali" olive oil to harvesting time and altitudes at sub-humid mediterranean

International Journal of Food Properties

Volumn 11, Issue 3, 2008, Pages 561-570

  Freihat, Nawaf M ^a   Al Shannag, A K ^a   El Assi, N ^a  

^a JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

Author keywords

Cultivar Nabali; Olive oil quality; Olives

Indexed keywords

ACIDITY; ACIDS; FATTY ACIDS; FOOD PROCESSING; FRUIT JUICES; FRUITS; HARVESTING; OCEANOGRAPHY; OLEIC ACID; SEA LEVEL; SUGAR BEETS; VEGETABLE OILS; WATER LEVELS;

FIELD EXPERIMENTS; FRUIT RIPENING; HARVESTING DATES; HIGH ALTITUDES; LINOLEIC; LINOLEIC ACID (LA); LINOLENIC; LOW ALTITUDES; OIL CONTENTS; OIL QUALITY; OLIVE OIL (OO); PALMITIC; PALMITIC ACIDS; SATURATED FATTY ACIDS; SUB-HUMID;

AGRICULTURAL PRODUCTS;

OLEACEAE;

EID: 47949131955     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910701567356     Document Type: Article

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