The influence of different technological co-adjuvants on the quality and yield of virgin olive oil using response surfaces methodology
Response surface methodology was employed to evaluate the effects of two technological co-adjuvants in virgin olive oil extraction from the Hojiblanca olive variety with a low ripening index: the addition of talc during the malaxation of the olive paste step, water addition during the same step and...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2008-03-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/488 |