Technological Aspects of Olive Oil Production
نویسندگان
چکیده
Virgin olive oil (VOO) is obtained exclusively by mechanical extraction from the olive fruit and can be consumed crude without any further physical-chemical treatments of refining. Its sensory and health properties are intimately linked to its chemical characteristics, in particular to several minor components, which are strongly affected by the operative conditions of oil processing and can thus be considered as analytical markers of the quality of oil processing.
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تاریخ انتشار 2012