Qualitative and quantitative characteristics of olive processing by different extraction systems [Apulia, Abruzzi]

Di Giovacchino, L.; Solinas, M.; Miccoli, M.

Qualitative and quantitative characteristics of olive processing by different extraction systems [Apulia, Abruzzi]

1994

Di Giovacchino, L. | Solinas, M. | Miccoli, M. (Istituto Sperimentale per la Elaiotecnica, Pescara (Italy))

AGROVOC Keywords

abruzos abruzzes abruzzi abruzzo aceite de oliva aceituna acidez acidity apulia centrifugation centrifugazione centrifuging chemical composition composition chimique composizione chimica composti fenolici estrazione per pressione extraction par pression food technology huile d'olive industria del aceite industria olearia industrie des corps gras keeping quality oils industry olio d'oliva olive olive oil olives organoleptic properties phenolic compounds pouilles pressure extraction puglia rendement rendimento rendimiento serbevolezza technologie alimentaire tecnologia alimentare yields

Bibliographic information

Published in

Rivista Italiana delle Sostanze Grasse (Italy)

Volume 71 Issue 12 ISSN 0035-6808

Pagination

pp. 587-594

Other Subjects

Propiedades organolepticas; Aptitude a la conservation; Composicion quimica; Aptitud para la conservacion; Propriete organoleptique; Tecnologia de los alimentos; Acidita'; Acidite; Extraccion por presion; Compose phenolique; Proprieta' organolettiche; Compuestos fenolicos; Centrifugacion

Language

Italian

Note

Summaries (En, It)

9 tables; 3 graphs; 33 ref.

Type

Conference; Numerical Data; Summary

Conference

[International meeting on olive oil quality], Florence (Italy), 1-3 Dec 1992

In AGRIS since: 1995-08-15

Format: AGRIS AP

Data Provider