Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil

Food Control

Volumn 21, Issue 4, 2010, Pages 412-418

  Pristouri, G ^a   Badeka, A ^a   Kontominas, M G ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Headspace volume; Light; Olive oil quality; Oxygen permeability; Packaging

Indexed keywords

EID: 71649100678     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2009.06.019     Document Type: Article

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