Characterization of olive oil obtained from whole fruit and fruit flesh of cultivar: Kaissy grown in Syria
The quality of extra virgin olive oils (EVOO) from whole fruits and fruit flesh of Kaissy olive (Olea europaea) cultivar was investigated in this study. Acid value (AV), peroxide value (PV), iodine value (IV), specification number (SV), Thiobarbituric acid (TBA) value, phenol content, refractive ind...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Galati University Press
2016-12-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Anale%202016/vol%202/7%20Al-Bachir%20and%20Al%20Haddad.pdf |