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A review of Italian research on the genuineness and quality of extra virgin olive oil

1994

Pallotta, U. (Bologna Univ. (Italy). Istituto di Industrie Agrarie)

AGROVOC Keywords
aceite de oliva aceituna alimentation humaine alimentazione umana analytical methods centrifugation centrifugazione centrifuging chemical composition chemicophysical properties composition chimique composizione chimica consumer protection control de calidad decantazione decanting estrazione per pressione extraction par pression filtration filtrazione huile d'olive human feeding italia italie italy metodi analitici normas norme nutritive value olio d'oliva olive olive oil olives organoleptic properties pressure extraction protection du consommateur recherche reglamentaciones regulations research ricerca standards technique analytique trigliceridi triglyceride triglycerides valeur nutritive valor nutritivo valore nutritivo
Bibliographic information
Volume 6 Issue 3 ISSN 1120-1770
Pagination
pp. 259-274
Other Subjects
Filtracion; Decantacion; Composicion quimica; Propiedades organolepticas; Tecnicas analiticas; Controlli di qualita'; Trigliceridos; Controle de qualite; Alimentacion humana; Proteccion del consumidor; Centrifugacion; Propriete organoleptique; Reglementation; Regolamenti; Propiedades fisico-quimicas; Extraccion por presion; Protezione del consumatore; Quality controls; Decantation; Proprieta' organolettiche; Proprieta' chimico-fisiche; Propriete physicochimique; Investigacion
Language
English
Note
Summaries (En, It)
7 tables; 4 graphs; 61 ref.
Type
Numerical Data; Bibliography; Summary; Directory
1995-08-15
AGRIS AP
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