Comparison of olive oil (Olea europaea) quality extracted by stonemill and hammermill

New Zealand Journal of Crop and Horticultural Science

Volumn 32, Issue 3, 2004, Pages 325-330

  Mailer, Rodney J ^a   Ayton, Jamie ^a  

^a NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Chlorophyll; Fatty acids; Induction time; Olea europaea; Olive oil; Peroxide; Polyphenol

Indexed keywords

VEGETABLE OIL;

OLEA EUROPAEA; OLEACEAE;

EID: 7744227707     PISSN: 01140671     EISSN: 11758783     Source Type: Journal    
DOI: 10.1080/01140671.2004.9514311     Document Type: Article

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