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

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