Effects of type of packaging material on physicochemical and sensory properties of olive oil

International Journal of Agricultural and Biological Engineering

Volumn 4, Issue 4, 2011, Pages 66-72

  Rababah, Taha M ^a   Feng, Hao ^b   Yang, Wade ^c   Eriefej, Khalil ^a   Al Omoush, Mohamad ^a  

^a JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^c UNIVERSITY OF FLORIDA   (United States)

Author keywords

Antioxidants; Olive oil; Packaging; Sensory evaluation

Indexed keywords

EID: 84862919072     PISSN: 19346344     EISSN: 19346352     Source Type: Journal    
DOI: 10.3965/j.issn.1934-6344.2011.04.066-072     Document Type: Article

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