Study of the quality of syrian olive oil extracted from irradiated and un-irradiated fruit and fruit fleshes
The effects of 0,2 and 3 kGy doses of gamma rays in chemical and physical properties of olive oils extracted from whole and flesh of olive fruits were investigated. The results indicated that the acid value of samples ranged from 0.32 to 1.78%, the peroxide value ranged from 4.79 to 21.19 mEq O2 kg-...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Galati University Press
2017-01-01
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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%202017/07_Al%20Bachir.pdf |