Analysis of the influence of multiple parameters on the commercial categories of Extremadura virgin olive oils

Grasas y Aceites

Volumn 65, Issue 4, 2014, Pages

  Montano A ^a   Saiz Abajo M J ^b   Espinosa, F ^c   Garrido, I ^c   Llerena, J L ^a,c  

^a National Technological Center for Food and Agriculture Extremadura   (Spain)

^b National Technology and Food Security Center (CNTA)   (Spain)

^c UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Acidity; Ground harvested olives; Olive payment; Quality parameters; Virgin olive oil

Indexed keywords

ACIDITY; EXTRACTION; FRUITS; OLIVE OIL;

CONTINUOUS EXTRACTION; GROUND-HARVESTED OLIVES; MULTIPLE PARAMETERS; OLIVE PAYMENT; PHYSICOCHEMICAL PARAMETERS; QUALITY PARAMETERS; STATISTICAL RELATIONSHIP; VIRGIN OLIVE OIL;

QUALITY CONTROL;

OLEACEAE;

EID: 84908021401     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.0226141     Document Type: Article

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