Effects of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes
The effect of machinery groups, packing materials and light intensities was ascertained on indices of oxidative deterioration, peroxide value, and extinction coefficient K232 and K270 of extra virgin olive oil for one season of olive harvesting in an effort to simulate commercial storage conditions....
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2007-09-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/178 |