Microwave heating of different commercial categories of olive oil: Part II. Effect on thermal properties

Food Chemistry

Volumn 115, Issue 4, 2009, Pages 1393-1400

  Chiavaro, Emma ^a   Barnaba, Carlo ^a   Vittadini, Elena ^a   Rodriguez Estrada, Maria Teresa ^b   Cerretani, Lorenzo ^c   Bendini, Alessandra ^c  

^a UNIVERSITY OF PARMA   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

DSC; Extra virgin olive oil; Microwave; Olive oil; Olive pomace oil

Indexed keywords

EID: 63049089469     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.01.064     Document Type: Article

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