Olive oil and pomace olive oil processing
Olive oil processing is introduced in food industry at the end of the nineteenth century and a lot of improvements have been initialized since. The steps for refining are, settling, neutralizing, bleaching and deodorizing. Monitoring of effective refining and the use of processes that remove less mi...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2006-03-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/22 |